What Is Your Jamaican Recipe of The Month?

- JAMAICAN SORREL RUM PUNCH – 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

- RECIPE:

Heat the sorrel, the ginger and the cloves. In a pan add 5 cups of water, bring to boil, pour it over the sorrel mixture, and let the mixture combine overnight. In a small pan 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.

- JAMAICAN RUM PUNCH – INGREDIENTS;-

• 2/3 cups of over proof Jamaican white Rum
• Optional - 2/3 cups coconut rum
• 1 (12 ounce) of concentrated fruit punch
• 36 ounces of water
• Optional - 4 cups Pineapple Juice
• 1/2 cup of Lime Juice
• 1/2 cup cherry syrup

- RECIPE:

• Mix everything together, taste and adjust.
• Optional garnish with pieces of pineapple or slices of lime.
• For great results serve over crushed ice.
• Jamaican Rum Punch keeps forever in your refrigerator and gets better with age.

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