When I first made this in 2006 it was my first time using a pack of dried sorrel for a recipe. I was pleasantly surprised. If you allow it to steep overnight the results are pretty good. The below recipe is my adaptation of the Jamaican Sorrel Rum Punch Recipe at Epicurious.com ^[11]. Because the pack of dried sorrel that I bought already has cloves added, as well as chunks of cinnamon bark I didn’t need to add any additional flavorings. If you can locate packs like these I highly recommend it.

JAMAICAN SORREL RUM PUNCH (adapted from the following recipe at Epicurious.com ^[11])

Ingredients:

1 pack pre-spiced dried sorrel -OR- 2 ounces (about 1 1/2 cups) dried sorrel calyxes
Two 1-inch cubes of peeled fresh ginger, chopped fine
3 whole cloves (omit if using a pack with spices)
5 3/4 cups water
3 cups sugar
1 amber/dark rum
2 cups ice cubes, or to taste
Lime and orange slices for garnish

Directions:

1. In a heat-proof bowl combine the sorrel, the ginger and the cloves.

2. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep overnight.

3. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool.
4. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

Makes about 8 cups/2 bottles

Watch me talk about, as well as make a batch of sorrel on the second episode of “Sweet Han’: Caribbean Cooking with Sarina”

This post was first published December 28, 2006. It has been updated three times since then.

About Sarina ^[13]

Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes" ^[14]