Dominica Sorrel Punch
A vibrant and refreshing ruby-red beverage made from dried sorrel (hibiscus sabdariffa) calyces, infused with spices like ginger and cloves, and sweetened to taste. It's a popular drink, especially during the holiday season, offering a delightful tart and sweet flavor.
🧂 Ingredients
- 2 cups Dried sorrel calyces
- 8 cups Water
- 1 piece Fresh ginger(about 2 inches, peeled and roughly chopped)
- 5 whole Cloves
- 1 inch Cinnamon stick
- 1 cup Sugar(or to taste)
- 2 tbsp Lime juice(freshly squeezed)
👨🍳 Instructions
- 1
Rinse the dried sorrel calyces under cold water.
💡 Tip: This helps remove any dust or debris. - 2
In a large pot, combine the rinsed sorrel, 8 cups of water, chopped ginger, whole cloves, and cinnamon stick.
- 3
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes.
💡 Tip: Simmering allows the flavors to infuse into the water. - 4
Remove the pot from the heat and let it steep for at least 1 hour, or preferably overnight in the refrigerator, to allow the flavors to fully develop.
💡 Tip: Steeping time can be adjusted based on desired flavor intensity. - 5
Strain the liquid through a fine-mesh sieve into a clean pitcher or bowl, discarding the solids.
- 6
Stir in the sugar and freshly squeezed lime juice. Taste and adjust sweetness and tartness as needed.
💡 Tip: Start with the recommended amount of sugar and add more gradually until desired sweetness is reached. - 7
Chill the sorrel punch thoroughly in the refrigerator before serving.
💡 Tip: Serve over ice.
💡 Pro Tips
- ✓For a stronger ginger flavor, add more ginger.
- ✓If you prefer a less sweet drink, reduce the amount of sugar.
- ✓A splash of white rum can be added for an adult version.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a star anise or a few allspice berries along with the other spices for a more complex flavor.
- For a sparkling version, top with a splash of soda water or sparkling wine before serving.