How To Make Sorrel Punch | Caribbean Drink

In a large pot, bring 4 cups of water to a boil.

Add the dried sorrel, cinnamon sticks, star anise, cloves, orange peel, ginger, and bay leaves to the boiling water and let it simmer for about 10 minutes.

Remove the pot from heat and strain the liquid into a large bowl, discarding the solids.

While the liquid is still warm, stir in the raw cane sugar until fully dissolved.

Let the mixture cool to room temperature, then stir in the rum if using.

Refrigerate the sorrel punch for at least 2 hours to chill.

Serve the sorrel punch over ice cubes in glasses.

Equipment Needed

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