Summary

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

1. 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.
2. 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.
3. 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.
4. Annotation:
5. I took hibiscus tea here, if you get dried Sorrel flowers, you should use them to get even closer to the Jamaican original.