JAMAICAN SORREL RUM PUNCH

JAMAICAN SORREL RUM PUNCH (8 cups)

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2 ounces (about 1-1/2 cups) dried sorrel calyxes (also called Jamaica or hibiscus)

two 1-inch cubes peeled fresh gingerroot, chopped fine

3 whole cloves

5-3/4 cups water

¾ cup sugar

1-1/2 cups amber or dark rum

2 cups ice cubes, or to taste

lime and orange slices for garnish

 


 

1. In a heatproof bowl combine the sorrel, gingerroot and cloves. In a saucepan bring 5 cups water to a boil, pour it over the sorrel mixture and let the mixture steep for 4 hours or overnight.

2. While the mixture is steeping, in a small saucepan bring the remaining ¾ cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool.

3. Strain the sorrel mixture into a pitcher, discarding the solids, stir in the sugar syrup, rum and ice cubes, and garnish the punch with lime and orange slices.

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DRIED SORREL

 

from The Best of Gourmet, 1994

 

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