One pouch of Seasoned Pioneers Caribbean Sorrel Rum Spice Mix
300g Demerara sugar
2 litres boiling water
150ml dark rum
Mix the pouch contents with the Demerara sugar and boiling water.
Allow to cool then cover loosely and leave at least overnight at room temperature (or up to three days ideally).
Add the dark rum, strain and serve.
Garnish with strawberries and orange slices if you like.