Jamaican Sorrel Punch
Ingredients
- 8 cups water
- 6 oz. dried sorrel (flor de Jamaica)
- 1 4-inch knob of fresh ginger root, sliced
- 1 cinnamon stick
- A few whole allspice (pimento) berries
- 2 cups Jamaican white rum
- Simple syrup, made with 1½ cups water and 1½ cups sugar
- ½ cup freshly squeezed orange juice
- 1 lime, zest and juice
- Ice
Instructions
- Makes about half a gallon.
- In a large saucepan, bring water to boil. Add sorrel, ginger, cinnamon and cloves. Turn off heat, cover, and let steep for 2-4 hours. Strain over a bowl and discard sorrel and spices. To the liquid, add rum to taste, simple syrup, orange juice and lime juice. Stir well, then add to pitcher or punch bowl with ice.
