Wash the sorrel. Separate the sepals from the 'seed'. Please, note the technique used. Do not touch the seed with your fingers. The seed has fine 'hairs' that could penetrate the skin. If possible wear gloves.

Wash the sorrel sepals again. Place in a deep pot and add the water, cinnamon, and optional spices.

Boil for about 20 minutes or until the sepals begin to lose their colour and look jelly-like. Strain the sorrel and allow to cool.

After it cools, sweeten with sugar and add the rum if desired.

Transfer to a sterilized bottle and refrigerate. Serve chilled.