Jamaican Sorrel Christmas Punch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters water
- 7 bags tea, (hibiscus tea)
- 1 cup sugar
- Rum, (OverproRum), alternatively dark rum
- 1 stick cinnamon
- 1 piece (s) ginger, approx. 25; cm
- 6 clove (s)
- 6 grains allspice
- 1 orange (s), peeled
- Lime (s), sliced
- Orange (n), sliced
Print Recipe
Pin Recipe Instructions
- Bring the water to a boil in a saucepan. Put the tea bags, spices and the orange in the pot and let it steep for 2 days with the lid closed.
- After 2 days, remove the tea bags, spices and orange from the punch (drain through a fine sieve). Add the sugar and let it steep for another day, stirring occasionally so that the sugar can dissolve completely.
- Put a dash of rum in a glass to serve. For this purpose z. E.g. a rum tumbler glass. Any other glass is also possible, of course. Fill up halfway with the punch. Put two ice cubes in the glass. For the decoration, stick a slice of lime on the edge of the glass and add half a slice of orange to the glass.
- Annotation:
- I took hibiscus tea here, if you get dried Sorrel flowers, you should use them to get even closer to the Jamaican original.
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