Jamaica | Mexico | Beverages | Hibiscus | Summer | Winter | Christmas

Sorrel Punch

(Jamaican hibiscus flower beverage)

Yield: about 1 1/2 quarts


INGREDIENTS PREP AMOUNT
Dried hibiscus flowers (sorrel) 2 cups
Gingerroot minced 1/4 cup
Water boiling 8 cups
Sugar 1 to 1 1/4 cups

METHOD

Basic Steps:  Steep → Strain → Sweeten → Chill
  1. Place hibiscus flowers and ginger in a large bowl and pour boiling water overall. Cover and let steep for several hours at room temperature.
  2. Strain into a large pitcher and stir in sugar to taste. Serve well chilled.

VARIATIONS

  • Add a few allspice berries or a stick of cinnamon the the steeping hibiscus and ginger if you like.
  • Use only 4 cups boiling water to steep. Add 4 cups of seltzer water after straining for a bubbling beverage.
  • Mix with a shot of rum and a garnish of lime for a nice cocktail.

NOTES

  • Dried hibiscus flowers, known as sorrel in Jamaica and not to be confused with the pungent green, can be found in most Caribbean markets.
  • Sorrel punch is a traditional Christmas beverage in the Caribbean.
  • In Latin markets hibiscus flowers are known as jamaica, and so is the beverage.