Sorrel Punch Recipe – The tangy taste of sorrel (spiked with a shot of rum, if you like) is the perfect Caribbean drink during the holidays.
- 1 cup sorrel petals (available in Caribbean markets)
- 2 whole cloves
- 1 2 inch cinnamon stick
- 1/2 slice ginger, peeled
- 1/2 cup light brown sugar
- 1 tablespoon fresh lime juice
How to Make Sorrel Punch:
In a large saucepan, combine sorrel flowers, cloves, cinnamon stick, ginger and sugar with 4 cups water. Bring to a boil and reduce to a simmer, stirring constantly until sugar is entirely dissolved (approximately 2 to 3 minutes). Cover, remove from heat and allow to cool completely. Remove and discard tea bags, cinnamon and cloves.
Fill a large pitcher half-full with ice and add 4 cups of cold water. Pour sorrel mixture into the pitcher, add rum if desired, and mix well. ~ Makes 1 Quart
Recipe adapted from caribbeantravelmag.com – Photo by: Courtesy of 365 Antigua