It tasted like Mauby with bubbles, that's all (seltzer is just carbonated water, after all). When I make Sorrel* drink, I add all sorts of other spices -- I admit to being a shamelessly cross-cultural cook. Like tonight: we're having
posole (a soupy stew with hominy,
chicken, and pork) but I don't have any Mexican cheese to garnish the tostadas, so I'll use feta.
Please don't shoot me, Athenaeus! It's just so much fun to play with things ...

I would never, ever claim that what I cook at home is "authentic" -- except for authentic Suzanne.
Thanks for your help -- it was MUCH better with more water. And now the bottle of concentrate will last longer
Sorry, marmalady! I'll try not to do that again. *Sorrel is made from dried hibiscus or rosella flower sepals; you soak them with spices in boiling water, mix in sugar, and get a lovely red beverage (even lovelier if you add rum!).