Jamaican Sorrel Cocktail With Sorrel Simple Syrup Recipes

CARIBBEAN SORREL COCKTAIL

Caribbean Sorrel Cocktail image

Provided by Food Network

Time 55m

Yield about 8 cups

Number Of Ingredients 7

Ingredients

2 quarts water
6 ounces dried red sorrel buds
4 ounces ginger, sliced thin
Ice cubes
Simple syrup, as needed
2 ounces lime juice
4 ounces rum (recommended: 151)

Steps:

Bring the water to a boil, remove from the heat, and add the sorrel and ginger. Let steep about 45 minutes, strain.
Add ice cubes to a shaker. For 2 servings, add to the shaker about 2 or 3 ounces strained juice, 2 ounces simple syrup, a splash of lime juice, and a jigger of rum. Shake well and pour.

JAMAICAN SORREL RUM PUNCH

Jamaican Sorrel Rum Punch image

Categories Rum Punch Alcoholic Ginger Christmas Winter Christmas Eve Gourmet Drink

Yield Makes about 8 cups.

Number Of Ingredients 8

Ingredients

2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
Two 1-inch cubes of peeled fresh ginger, chopped fine
3 whole cloves
5 3/4 cups water
3/4 cup sugar
1 1/2 cups amber rum
2 cups ice cubes, or to taste
Lime and orange slices for garnish

Steps:

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 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

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