Sorrel Rum Punch
Jamaica's Christmas drink. Leave out the rum for a mocktail.
LevelEasy
MethodHeat
GlassJug
Serves6
Ingredients
- 15 gHibiscusDried hibiscus flowers, sold as 'sorrel', 'bissap' or 'gudhal'.
- 1000 mlWater
- 4 slicesGinger
- 4Cloves
- 5 tbspSugar
- 200 mlDark rum (optional)
Plus ice.
Bar tools
- Jigger
- Strainer
- Bar spoon
- Saucepan
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Sorrel Rum Punch
- Boil the hibiscus, ginger and cloves in the water for 10 minutes.
- Leave to steep overnight, then strain.
- Stir in the sugar and rum, chill and serve over ice.
Garnish: Orange slice