Jamaican Sorrel Rum Punch
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
In a heat-proof bowl combine the sorrel, the ginger and the cloves
2
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
3
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
4
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
5
In a heat-proof bowl combine the sorrel, the ginger and the cloves
6
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
7
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
8
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