9 ounces dried red sorrel buds
3 teaspoons grated ginger
3 strips dried orange zest
1 white clove
1 quart water
2/3 cup white sugar
Combine sorrel, ginger, dried orange zest, and clove in a bowl.
Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.