Jamaican Sorrel Punch Recipe Jamaican sorrel drink recipe, Sorrel

Jamaican Sorrel Drink Healthier Steps

The trick to this sorrel rum punch is using fresh citrus juices. The fresh juices give a great flavor profile and add more depth to the sorrel drink. The gingery sweetness helps to combat the slight tartness of the juices. Normally we include two types of rums (light and dark) but we only use one here, light, to not overpower all the flavors.

Jamaican Sorrel Punch Recipe Jamaican sorrel drink recipe, Sorrel

Sorrel punch can be found throughout the Caribbean and in many Latin American countries, but it's particularly popular in Jamaica as a Christmas cocktail. Sorrel, not be confused with the green French sorrel, refers to the red bud of the Roselle plant, also known as the hibiscus flower. The ingredient is called many different names, so be on.

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Sorrel Punch Recipe - The tangy taste of sorrel (spiked with a shot of rum, if you like) is the perfect Caribbean drink during the holidays.. Ingredient: 1 cup sorrel petals (available in Caribbean markets) 2 whole cloves; 1 2 inch cinnamon stick; 1/2 slice ginger, peeled

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Directions. Bring the water to a boil in a large pot. Add dried sorrel, ginger, lemon juice and zest, orange juice and zest, allspice berries, and cloves. Cover, and let steep overnight. Strain, and stir in brown sugar until dissolved. Chill in the refrigerator. Serve over ice. This is a popular Jamaican drink.

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Sorrel Punch Variations. Add a few allspice berries or a stick of cinnamon the the steeping hibiscus and ginger if you like. Use only 4 cups boiling water to steep. Add 4 cups of seltzer water after straining and chilling for a bubbly beverage. Mix with a shot of rum and a garnish of lime for a nice cocktail.

Jamaican Sorrel Punch Recipe

Place the water and the piece of ginger into a good sized pot and bring to a hard boil. Add the Sorrel , cover and turn the stove off. Let it steep for 10 minutes and then carefully strain it into.

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Preparation. In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4.

Sorrel Punch • iFit Blog

Put the punch, rum, and ice into a shaker and shake until well chilled. Strain over fresh ice into a rocks glass or serve up (neat) in a stem. Garnish with mint or an orange twist or for a holiday feel, a skewer of fresh cranberries. Sorrel (Hibiscus) Champagne Cocktail Makes 1 cocktail. INGREDIENTS. 2 ounces Sorrel Punch; 4 or 5 drops orange.

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Allow the mixture to sit for at least 30 minutes, up to 2 hours to infuse. Strain the mixture into a glass pitcher. Set in fridge to chill. When ready to serve, sweeten and/or dilute the mixture to your preference. Serve over ice. Store in a glass bottle in the fridge for up to 2 weeks.

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Discard solids. In a 2-quart saucepan, bring 2 cups of water to a boil with the sugar. Continue to cook, stirring, until sugar has completely dissolved. Remove simple syrup from heat. Stir simple syrup into the strained sorrel, 1/2 cup at a time, until desired sweetness level is reached. Chill until ready to drink.

Sorrel Punch (Hibiscus Punch) Recipes From A Pantry

Instructions. Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour. Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices. Add the rum, if using, simple syrup, orange juice.

Festive Caribbean Sorrel Punch Recipe Tropical Sun

Instructions. Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour. Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.

Sorrel Punch (Hibiscus Punch) Recipes From A Pantry

In Jamaica, sorrel punch is a holiday tradition. Made with antioxidant-rich dried sorrel flowers (aka hibiscus), it's got a bright red color and a warm, spicy flavor thanks to the fresh ginger and the combination of star anise, cinnamon, and allspice.

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This year, veteran New York bartender Jackie Summers gave us the 411 on Caribbean sorrel punch, a festive white rum concoction enjoyed throughout the island region during the holiday season.

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Sorrel Punch Instructions: Boil water in a pot. Add in sorrel, ginger, berries, cloves, and orange peel and let it steep for about an hour. While mixture is steeping, make the simple syrup (follow my easy recipe below) and set it aside. Strain the punch mixture into a pitcher or punch bowl and sweeten with syrup, to taste.

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Boil water in pot. Add in sorrel, ginger, berries, cloves, and orange peel, and let steep for about 1 hour. While mixture is steeping, make the sugar syrup. Strain sorrel juice into a pitcher and sweeten with syrup, to taste. Serve your drink over ice and garnish with orange and lime wedges.