JAMAICAN SORREL RUM PUNCH (8 cups)
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.