Jamaican Sorrel Rum Punch

1. 1

   In a heat-proof bowl combine the sorrel, the ginger and the cloves.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.