Place the sorrel in a heatproof medium bowl. Reserve.
In a stainless steel pot, add 6 cups of water, orange peel, grated ginger and Cool Runnings Whole Allspice. Bring it to a boil.
Pour the liquid over the reserved sorrel. Let it stand for at least 6 hours then strain to a pitcher.
In a small pot, mix British Class Turbinado Sugar and 2 cups of water. Simmer until sugar dissolves completely.
Add the sugar syrup, the rum and the ice to the pitcher. Mix well.