Using a mortar & pestle, crush the whole nutmeg and allspice seeds into smaller chunks.Do not grind to powder. The aim here is only to expose the insides so that they release more flavor.
Peel the orange, saving the rind. Juice the orange and add the orange juice to the pot along with the rind.Discard the pith.
Rinse the dried sorrel leaves with cold water to get rid of any grit. Only use about 4-6 cups for this to avoid losing excess flavor.
Add the rinsed sorrel leaves, crushed nutmeg, crushed allspice, cinnamon sticks, ginger and water to the pot with the orange juice and rind.Cover, bring to boil and allow to boil for 2 minutes.
Remove from the heat and allow to steep, covered for at least 6 hours, preferably overnight.When ready, the leaves should have mostly sunk to the bottom of the pot.
Set up your fine meshed strainer over a clean pot/bowl. Drape the cheesecloth over the fine meshed strainer. I use 3-4 layers of cheesecloth to ensure no fine bits of spices slip through.
Strain the steeped sorrel through the strainer/cheesecloth, squeezing the sorrel leaves in the cheesecloth to get all the juice out. You may need to do this in batches.
If using, add the Wray & Nephew white rum rum and the Red Label wine.
Add juice from the limes and granulated sugar to taste. Store in the refrigerator and enjoy within 10 days.
