Wash sorrel, crush or grate ginger.
Place sorrel, ginger, orange peel and cloves in a stainless steel container.
Pour on boiling water, cover and leave to infuse for 24 hours. Strain, add sugar, rum and red wine and mix well.
Pour into bottles adding a few grains of rice to each bottle.
NOTE: Allow to remain for at least one day. Serve chilled.