1990s Recipes + Menus

Jamaican Sorrel Rum Punch

February 1993
Hibiscus is fairly easy to find. It’s also sold under the names flor de Jamaica, sorrel, karkady (or karkadeeh), bissap, and roselle. Some hibiscus teas contain other ingredients, but you can order the flowers online.

2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
two 1-inch cubes of peeled fresh gingerroot, chopped fine
3 whole cloves
5 3/4 cups water
3/4 cupsugar
1 1/2 cups amber rum
2 cups ice cubes, or to taste
lime and orange slices for garnish

In a heatproof bowl combine the sorrel, the gingerroot, and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. 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. 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. Make about 8 cups.
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