Jamaican Sorrel Drink

This drink, made from dried hibiscus flowers, is a traditional punch served around Christmas in Jamaica. ... In a perfect world, sorrel punch is enjoyed with rum cake, a dark and moist version of fruit cake made boozy from soaking it in strong Jamaican rum.  

What I know about Jamaican sorrel punch for Christmas is very much through the lens of my mother, which is to say sorrel is about hospitality. It's the drink you welcome friends with during Christmas, and it's the drink you give away. I have probably had more sorrel in my life outside of my home, which is exactly how it's meant to be. 

Sorrel is planted in Jamaica in August so it's ready to be picked around Christmas. Today you can find dried sorrel (sometimes labeled as hibiscus) in West Indian grocery stories. Traditionally, the fresh flowers are used and are steeped for several days. 

Ingredient

1 pound sorrel 

1/2 gallon water

Sugar

2-4 oz. ginger

Rum (preferable Wayne and nephew) 

Pimento (allspice) grains- a few (optional) 

1 cinnamon stick

3 scrapes from a whole nutmeg (optional)

1 to 1 1/2 cups simple syrup

Juice of 1 orange (about 1/2 cup)

1 teaspoon lime juice

Ice

Orange slices, for garnish 

Method

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Wash sorrel thoroughly, drain and place in bowl.

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Boil water in a large saucepan 

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Remove water from the heat and add the sorrel, ginger, cinnamon, pimento and nutmeg if using. Cover and let steep for 1 hour.

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Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.

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Add the rum, if using, simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups.

Side Note 

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The sorrel will become stronger, and consequently tarter, the longer it steeps in the hot water.

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Storage: The punch can be stored in an airtight container in the refrigerator for up to 1 week.