When I first made this in 2006 it was my first time using a pack of dried sorrel for a recipe. I was pleasantly surprised. If you allow it to steep overnight the results are pretty good. The below recipe is my adaptation of the Jamaican Sorrel Rum Punch Recipe at Epicurious.com. Because the pack of dried sorrel that I bought already has cloves added, as well as chunks of cinnamon bark I didn’t need to add any additional flavorings. If you can locate packs like these I highly recommend it.

JAMAICAN SORREL RUM PUNCH (adapted from the following recipe at Epicurious.com)

Ingredients:

1 pack pre-spiced dried sorrel -OR- 2 ounces (about 1 1/2 cups) dried sorrel calyxes
Two 1-inch cubes of peeled fresh ginger, chopped fine
3 whole cloves (omit if using a pack with spices)
5 3/4 cups water
3 cups sugar
1 amber/dark rum
2 cups ice cubes, or to taste
Lime and orange slices for garnish

Directions:

1. In a heat-proof bowl combine the sorrel, the ginger and the cloves.

2. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep overnight.

3. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool.
4. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

Makes about 8 cups/2 bottles

Watch me talk about, as well as make a batch of sorrel on the second episode of “Sweet Han’: Caribbean Cooking with Sarina”

This post was first published December 28, 2006. It has been updated three times since then.

About Sarina

Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"