Name: Sorrel Punch (Hibiscus Punch)
Prep time: 5 min
Cook time: 60 min
Ingredients: 8 cups (1.89 L) water; 2 cups (256g) dried sorrel; 1 2-inch piece of ginger (peeled and grated); 1 tsp allspice berries; 4 cloves; orange peel; 1 cup (236ml) White Jamaican Rum; simple sugar syrup or maple syrup (to sweeten)

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Sorrel punch is the recipe to a very merry holiday! Colorful and full of festive flavors, this is the perfect punch for all those Christmas parties and holiday entertaining.

Suitable for gluten free, vegan, and low carb diets. Post includes Weight Watchers points.

Friends, this recipe for sorrel punch is perfect for serving up at aaalllll your holiday celebrations!

Sorrel, the Jamaican name for a type of hibiscus flower, is a popular drink in many parts of the world. While it is deliciously refreshing and can be enjoyed anytime of year, its festive color and seasonal spices make it an ideal Christmas punch.

Plus, you can make it ahead of time and store in the fridge until needed. Just the thing for entertaining during the busy holiday season.

glass filled with hibiscus punch garnished with cranberries, orange and mint.

How to Make Sorrel Hibiscus Punch

Sorrel Punch Ingredients:

water
dried sorrel
grated fresh ginger
allspice berries
cloves
orange peel
simple syrup or maple syrup, to sweeten

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.
Stir in the Jamaican white rum.
Serve sorrel punch poured over ice and garnished with orange wedges.

image collage showing the steps for making sorrel punch

How to Make Simple Syrup

Using a 1:1 ratio, add 1 cup sugar and 1 cup of water to a saucepan and cook on low heat, until the sugar is dissolved. Swirl the sugar around a few times. As soon as the sugar is fully dissolved, remove saucepan from heat and let it cool.

For a thicker, more concentrated syrup, use a 2:1 ratio – 2 cups sugar and 1 cup of water, and follow the same steps. If you do this, you’ll need to add less of the syrup to your punch.

two glasses of sorrel punch set next to pieces of dried hibiscus

Sorrel Punch Tips

Want to make your hibiscus punch a deeper red? Simply use more sorrel.
This recipe calls for dried hibiscus, but you can make this sorrel punch with fresh hibiscus too. Just note that the punch will be lighter in color.
This is such a great make-ahead solution! Prep the hibiscus punch a day (or two) in advance and store in the fridge until needed.
Easily create a kid-friendly version of sorrel punch by omitting the rum.
Double (or triple) this recipe when you’re entertaining a crowd.

Hibiscus Punch Weight Watchers Points

There are 3 Freestyle SmartPoints in one serving of hibiscus punch.

two glasses of hibiscus punch placed next to cranberries and dried hibiscus

More Jamaican Recipes

Thank you for reading my sorrel punch recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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