Sorrel Punch

In Jamaica and other Carabbean island the festive season starts with the season of a type of hibiscus growing exculsively in this region of the world. This plant is by no means related to the French sorrel. The people of Jamaica and other island in the area are used to prepare a drink with hibiscus that they enjoy all along the holiday season.

Recipe for 1.5 litre of punch:

  • 2 cups of dry sorrel (hibiscus flower)
  • 1/4 cup crushed ginger
  • 8 cups freshly boiled water
  • 1 cup sugar
  • 1 cup dark Jamaican rum
Infuse the ginger and hibiscus flowers into the warm water for several hours.
Strain the solids out and pour into a jar. Add the sugar and the rum.
Serve chilled.

Vegetarian, vegan, gluten free, lactose free.