SORREL PUNCH (Christmas in Jamaica) Recipe pearlD

1. 1

   Place the water and the piece of ginger into a good sized pot and bring to a hard boil.

2. 2

   Add the Sorrel , cover and turn the stove off.

3. 3

   Let it steep for 10 minutes and then carefully strain it into a heatproof pitcher.

4. 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.

5. 5

   If too sour add more white sugar (easier to add than take out).

6. 6

   This punch should taste a bit acidic..not sweet.

7. 7

   Refrigerate until well chilled.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.