Jamaican Sorrel Drink (Holiday Sorrel Punch)
Servings 4 servings
Ingredients
- 3.5 oz dried Jamaican sorrel hibiscus
- 6 cups water or scale up to 12 cups for a big pitcher
- Fresh ginger – grated for heat and aroma
- Whole cloves – that signature warm holiday flavor
- Cinnamon stick – adds depth and sweetness
- Brown sugar or honey – sweeten to taste
- Lime juice optional, brightens the flavor
- Rum optional, for the traditional adults-only version
Instructions
- Start with boiling water. Bring 6 cups of water to a rolling boil.
- Add sorrel + spices Stir in your dried sorrel, fresh ginger, whole cloves, and cinnamon stick. Cover the pot.
- Steep and develop flavor
- Remove from heat and allow the mixture to steep for at least 4 hours, but overnight is best for the deepest color and strongest flavor. This is how our Jamaican grandmothers do it.
- Strain. Use a fine mesh strainer or cheesecloth to remove the petals and spices.
- Sweeten to taste.
- Traditional Jamaican sorrel is sweet, so don’t be shy with the sugar. Taste and adjust.
- Chill and serve. Serve over ice or refrigerate until cold. Add rum for the classic Christmas version.