Juice it up!
The Caribbean holiday season wouldn't be complete without sorrel rum punch
Like Christmas without Santa, the Caribbean holiday season wouldn’t be complete without sorrel rum punch. Traditionally served during the festive season, it is made by steeping the sepals of the Roselle Hibiscus plant in water and spices and adding a healthy splash of rum.
Refreshingly sharp and tangy, the cranberry-coloured drink is purported to have many health benefits that include: to strengthen the immune system, improve digestion, increase energy levels, help prevent cancer, lower blood pressure, slow the aging process, and last but not least, calm the nerves, although that could just be the rum talking.
Sorrel Rum Punch
2 lb sorrel flowers
Washed and trimmed: remove the core
of the sorrel flower and discard
5 thick slices of peeled ginger
6 whole cloves
1 cinnamon stick
2 ribbons each of dried orange peel and lime peel (optional)
8 cups water
1 cup muscovado sugar for simple syrup
2 cups amber or dark rum (optional)
Fresh limes for garnish
Add water, sorrel, spices and peel to a large pot, bring to a boil then reduce heat and gently simmer for 30 minutes. Remove from heat and allow mixture to steep for up to 24 hours.
In a second saucepan combine equal parts water and muscovado sugar. Stir over medium-high heat until sugar dissolves, then turn heat to high until boils, then reduce to medium heat for three minutes while stirring continuously. Remove from heat and allow simple syrup to cool.
Double strain sorrel mixture (discard contents) and pour into glass containers; add simple syrup and rum according to taste.
Serve chilled over ice and garnished with lime slices.
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