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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.
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Sorrel Sangria

A festive, ruby red, spice-laden popular Caribbean holiday beverage.
Course Drinks
Cuisine Caribbean
Keyword cocktail, drinks, imbibe, sorrel
Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes
Servings 10
Author i sugar coat it!

Ingredients

  • 2 litres water 8 cups
  • 2 cups sorrel sepals fresh and cored, or dried
  • 30 grams fresh ginger sliced
  • 2-3 cinnamon quills ceylon cinnamon is my preference
  • 2 grams whole cloves
  • 1 orange or lemon peel juice and peel
  • 64 grams demerara sugar, maple syrup, or honey adjust to your sweetness preference
  • 236 millilitres white wine optional

Instructions

  • Bring the sorrel sepals, ginger, cinnamon, cloves, orange (lemon or lime0 peel and water to a rapid boil in a medium pot. Turn heat down and allow to simmer for 20-30 minutes.
  • Remove from heat, add orange juice (lemon or lime) and allow to cool in the pot for 12-24 hours.
  • Once cooled, strain and refrigerate.
  • Stir in sweetener and wine to taste. Serve chilled, or on ice and garnish with fresh citrus wedges.

Notes

Some other spices to consider: mace, nutmeg, pimento (allspice)
Some other alcohol to consider: champagne, sherry, rum, red wine, brandy