Sorrel (Hibiscus) Caribbean Christmas Punch
A longtime Christmas staple, this Sorrel (Hibiscus) Caribbean Christmas Punch is refreshingly tart and spicy, with a slight tang and sweetness that transports me back to childhood with my grandparents.
Servings 20
Ingredients
- 4 litres water
- 4 cups sun-dried sorrel sepals
- 1 whole fresh medium size ginger root sliced
- 2-3 Ceylon cinnamon sticks
- 10-12 whole cloves
- 2 whole star anise
- 1 whole each orange and lemon zest (strips) and juice
- demerara sugar as needed to your sweetness preference
Instructions
- Bring the sorrel sepals, ginger, cinnamon, cloves, anise, orange and lemon zest, and water to a rapid boil in a medium pot for 10 minutes. Turn heat off, add the citrus juice and allow to cool in the pot for 24-48 hours.
- Strain, sweeten and chill. Serve over ice and garnish with fresh citrus wedges and mint sprigs.
Notes
Some other spices to consider: mace, nutmeg, pimento (allspice) Some other alcohol to consider: champagne, sherry, rum, red wine, brandy