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
Instructions
In a heat-proof bowl combine the sorrel, the ginger and the cloves.
In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep overnight.
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.
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.com at https://www.trinigourmet.com/ole-year-offerings-2006-jamaican-sorrel-rum-punch/