Recipe information
Yield
<p>Makes about 8 cups.</p>
Ingredients
2
ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
Two 1-inch cubes of peeled fresh ginger, chopped fine
3
whole cloves
5
3/4 cups water
3
/4 cup sugar
1
1/2 cups amber rum
2
cups ice cubes, or to taste
Lime and orange slices for garnish
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Preparation
In a heat-proof bowl combine the sorrel, the ginger 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.