Drinks
Sorrel Punch (Christmas in Jamaica)
Sorrel Punch (Christmas in Jamaica)
Ingredients:
Ground ginger
Directions:
1. Place the water and the piece of ginger into a good sized pot and bring to a hard boil.
2. Add the Sorrel, cover and turn the stove off.
3. Let it steep for 10 minutes and then carefully strain it into a heatproof pitcher.
4. Add white sugar to taste Add the white Rum Add the red Wine Stir it well and then re-taste for the sweetness you desire. If too sour add more white sugar (easier to add than take out).
5. This punch should taste a bit acidic..not sweet.
6. Refrigerate until well chilled.
7. Serve over ice cubes in a medium glass (or use a punch bowl with ice) Store in refrigerator, should keep for at least a week or ten days.
Ingredients:
Ground ginger
Directions:
1. Place the water and the piece of ginger into a good sized pot and bring to a hard boil.
2. Add the Sorrel, cover and turn the stove off.
3. Let it steep for 10 minutes and then carefully strain it into a heatproof pitcher.
4. Add white sugar to taste Add the white Rum Add the red Wine Stir it well and then re-taste for the sweetness you desire. If too sour add more white sugar (easier to add than take out).
5. This punch should taste a bit acidic..not sweet.
6. Refrigerate until well chilled.
7. Serve over ice cubes in a medium glass (or use a punch bowl with ice) Store in refrigerator, should keep for at least a week or ten days.
Printed from https://recipe.bluelayer.org/recipe/53595/sorrel-punch-christmas-in-jamaica