- In Trinidad, Christmas is Parang! (video)
- Trinidad Black Cake (recipe)
- Carmen’s Jamaican Ginger Beer (recipe)
- Sorrel Drink (recipe & video)
- Trinidad Pastelles (recipe) now with Delicious Vegan Option!
- Punch de Creme (recipe)
- Trinidad Paime (recipe)
- Jamaican Sorrel Rum Punch (recipe & video)
- Tropical Xmas Holiday Tablescapes
- QUICK GINGER BEER Recipe at Epicurious.com
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"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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Anything with VAT in it must be good. LOL
Anything with VAT in it must be good. LOL
wow
lol @ pretty damn good. i gotta make this for my gramps
wow
lol @ pretty damn good. i gotta make this for my gramps
I was just looking to see if your recipe was similar as mine, I never used brown sugar but may try ir next time I also use lemon , lime or calmadarin juice in it to cut the sweetness. I have also made asparkling wine before and it was great I will be making that again also. My crop is coming along nicely the plants are about 8 ft. tall and the red blooms have just come out. Although its mid Oct. here in Central Florida(Ocala) it is still in the 90s so I anticipate a great crop this year, I never dried the petals before but will try that also or I can freeze them.
I was just looking to see if your recipe was similar as mine, I never used brown sugar but may try ir next time I also use lemon , lime or calmadarin juice in it to cut the sweetness. I have also made asparkling wine before and it was great I will be making that again also. My crop is coming along nicely the plants are about 8 ft. tall and the red blooms have just come out. Although its mid Oct. here in Central Florida(Ocala) it is still in the 90s so I anticipate a great crop this year, I never dried the petals before but will try that also or I can freeze them.
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