[ Recipe: Jamaican Sorrel Rum Punch ] ~ from Monterey Bay Herb Co
jamaican sorrel rum punch This traditional drink gets its festive name and color from hibiscus flowers, better known as sorrel in the Caribbean. The tart flavor is balanced by ginger, allspice star anise, not to mention a generous helping of Jamaican rum.

Islanders love a festive punch, especially if it's infused with rum. This classic beverage is made the color of crimson by native hibiscus flowers, known locally as sorrel or flor de Jamaica. Because this traditional punch is served throughout the Caribbean and Latin America during the winter holiday season, it's also known as Jamaican Christmas Punch.

4 cups water
2 cups sugar
¼ cup sliced fresh ginger
16 whole allspice
3 whole star anise
1 cup dried hibiscus flowers
1 cup fresh lemon juice
4 cups sparkling water
2 ½ cups gold rum

Combine the water, sugar, ginger, allspice and star anise in a Dutch oven; bring to a boil. Remove from heat and add the hibiscus; let steep for 20 minutes, then strain and cool the reserved liquid. Stir in the lemon juice and rum; refrigerate overnight. When ready to serve, combine the chilled rum mixture with sparkling water in a punch bowl.

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