Jamaican Sorrel Rum Punch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. 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.
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