Jamaican Christmas Sorrel Punch Recipe
This drink makes a perfect offering at a holiday brunch or an open house, and it's also perfect to sip alongside the Rasta truffle (Jamaican sorrel + fresh ginger + nutmeg + mango + white chocolate + hibiscus flower) from our seasonal Zion Collection. Give it a try, but beware… a few sips and you may start to hear the faint sounds of the reggae Christmas carols and feel a hint of Jamaican "Christmas breeze" luring you to book a flight and spend your holiday on the island.
Prep Time: 48 Hours | Cook Time: 48 Hours
- 1 oz dried sorrel petals, or sorrel concentrate
- 1 cinnamon stick
- 1 orange, freshly peeled
- 6 cloves
- 6 allspice pods
- 2 cups sugar
- 2 qts boiling water
- ¾ cup Appleton Estate Rum
Katrina's Inspiration"Though the holidays are still not upon us, I find myself reminiscing of all favorite things from Jamaica – including their Christmas sorrel drink. Through December and early January, you can't get far in Jamaica without finding natives sipping this bright red, sweet rum drink. The sipping of the Sorrel heralds the beginning of the holiday season."
Directions1. In a large crock, combine the sorrel petals, cinnamon stick, orange peel, cloves, allspice and sugar. Pour boiling water atop, cover, and steep at room temp for 2-3 days.
2. Strain the liquid and add the rum. Cover and refrigerate for another 2 days.
3. Serve over crushed ice in pre-chilled glasses. Garnish with cloves and orange peel.
Yields: About 9 cups
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