Caribbean · Holiday drink
Jamaican Sorrel Punch
A vivid Jamaican hibiscus drink steeped with ginger, cloves, pimento, and cinnamon.
8–10servings15 minprep8 hrsteepServechilled
From Dianne's kitchen
A bright Jamaican celebration drink
Sorrel is a vibrant hibiscus drink that often makes an appearance at Jamaican holiday tables.
Ginger and warm spices make it beautifully fragrant, while a long steep draws out its full ruby color and flavor.
What you'll need
Ingredients
- 4 cups fresh sorrel (hibiscus flowers)
- 8 cups water
- 2-inch piece fresh ginger, peeled and crushed
- 10–12 whole cloves
- 5 pimento seeds
- 1 cinnamon stick
- Orange peel, optional
- 1–2 cups sugar, to taste
- 1–2 tablespoons lime juice, optional
- Rum, optional
- Ice, lime, orange peel, and mint, for serving
Step by step
Instructions
- Bring water, sorrel, ginger, cloves, pimento, cinnamon, and orange peel if using to a boil.
- Reduce heat and simmer 10 minutes, then remove from heat.
- Cover and steep 6–8 hours, overnight, or up to 24 hours for deeper flavor.
- Strain through a fine sieve or cheesecloth.
- Stir in sugar, then lime juice or rum if using. Adjust to taste.
- Chill completely and serve over ice with desired garnishes.
Dianne's kitchen tip
Steep for color and depth
Frozen sorrel gives especially vibrant color and flavor.
Orange peel is a lovely addition during the initial simmer.