Sorrel Punch Food
JAMAICAN SORREL RUM PUNCH
Steps:
- 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 for 4 hours or overnight. 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. 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.
SORREL PUNCH
This is a popular Jamaican drink. Sorrel is also sold under the name dried hibiscus or Jamaica flowers.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 12 cups
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large pot. Add dried sorrel, ginger, lemon juice and zest, orange juice and zest, allspice berries, and cloves. Cover, and let steep overnight. Strain, and stir in brown sugar until dissolved. Chill in the refrigerator. Serve over ice.
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