Jamaican Sorrel Rum Punch (recipe)
Serves: 8 cups
  • 1 pack pre-spiced dried sorrel -OR- 2 ounces (about 1½ cups) dried sorrel calyxes
  • Two 1-inch cubes of peeled fresh ginger, chopped fine
  • 3 whole cloves
  • (omit if using a pack with spices)
  • 5¾ cups water
  • 3 cups sugar
  • 1 amber/dark rum
  • 2 cups ice cubes, or to taste
  • Lime and orange slices for garnish
  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 ¾ 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.
Recipe by TriniGourmet at https://www.trinigourmet.com/ole-year-offerings-2006-jamaican-sorrel-rum-punch/