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Sorrel Punch (Hibiscus Punch)

This Sorrel Punch recipe is perfect for holiday entertaining!
Course Drinks
Cuisine African, American, Caribbean, Western
Prep Time 5 minutes
Cook Time 1 hour
Servings 8
Calories 94kcal
Author Bintu Hardy

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

Instructions

  • Boil water in a pot on the stove.
  • Add in sorrel, ginger, berries, cloves, orange peel and let steep for about 1 hr.
  • While mixture is steeping, make the sugar syrup.
  • Strain sorrel juice into a pitcher or jug and sweeten with sugar syrup, to taste.
  • Stir in the Jamaican rum.
  • Serve sorrel punch poured over ice and garnished with orange wedges.

Notes

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 a serving of this hibiscus punch.

More Jamaican Recipes

 

Nutrition

Calories: 94kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 5mg