Sorrel Punch Food

JAMAICAN SORREL RUM PUNCH

Jamaican Sorrel Rum Punch image

Categories Rum Punch Alcoholic Ginger Christmas Winter Christmas Eve Gourmet Drink

Yield Makes about 8 cups.

Number Of Ingredients 8

Ingredients

2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
Two 1-inch cubes of peeled fresh ginger, chopped fine
3 whole cloves
5 3/4 cups water
3/4 cup sugar
1 1/2 cups amber rum
2 cups ice cubes, or to taste
Lime and orange slices for garnish

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

Sorrel Punch image

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

Ingredients

12 cups water
2 ounce dried sorrel (dried hibiscus flowers)
2 inch piece ginger (2 ounces), thinly sliced
Juice and zest of 3 lemons
Juice and zest of 1 orange
8 allspice berries
4 cloves
2 1/2 cups firmly packed light-brown sugar

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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