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In a large, heat-proof crock or bowl, combine the sorrel, the ginger, the cinnamon stick the cloves and the sugar. Set aside.
Bring the water to a boil. Pour boiled water over the sorrel, spices, and sugar. Allow the mixture to cool. Cover the crock or bowl and refrigerate overnight.
Strain the mixture through a fine cheesecloth and return the liquid to the crock or bowl.
Strain the punch a final time and place it in the refrigerator to chill.
Finally, add rum to taste!