Sorrel Rum Punch
Quench your thirst with this refreshing Sorrel Rum Punch (also known as Hibiscus Rum Punch).
This boozy Caribbean drink is infused with gingery simple syrup and fresh citrus juices. It’s exactly what your glass needs as you laugh, lime, and enjoy the holidays with your family.
Oh Sorrel, We Love You
Quench your thirst with this refreshing sorrel rum punch, aka hibiscus rum punch. It’s a boozy Caribbean drink infused with gingery simple syrup and fresh citrus juices. Just the thing to have in your glass as you laugh, lime, and dodge aunty’s questions at the holiday table.
Oh sorrel, we love having you around this time of year. Christmas isn’t Christmas in a Caribbean home without it.
But instead of just making the usual sorrel drink and tossing in some rum (no shade), how about a twist? A whole new thing. This is sorrel rum punch. A fusion of that traditional sorrel we all know, plus the vibes of a proper Caribbean rum punch.
We’re talking bold hibiscus flavor, gingery syrup, fresh citrus juices to brighten it all up, and of course—rum. Because we don’t skimp on the fun.
Another cocktail I love that’s a little off the traditional path? Bahamian gully wash. But let’s stay on task…
Keys to a great sorrel rum punch
The real magic here is using fresh citrus juices. They add layers of flavor and tame the tartness of the sorrel beautifully.
The ginger syrup? It brings warmth and just the right amount of sweetness.
And instead of doubling up on the rum types (as is tradition), I keep it simple with light rum to let the sorrel and citrus take center stage.
How to make a refreshing sorrel rum punch
Ingredients
Here’s what goes into this refreshing juice:
- Sorrel juice (aka hibiscus juice – the star of the show)
- White rum – I used Angostura’s sorrel-flavored rum, but coconut rum works beautifully too
- Fresh orange, lemon & lime juice
- Ginger – For the syrup
- Sugar & water – To make your simple syrup
- Grenadine – Adds sweetness and color
- Angostura bitters
- Optional spices – Clove or cinnamon sticks
- Citrus slices – For garnish
Instructions
1. Make your ginger simple syrup
Simple syrup is the real MVP of cocktail sweeteners because the sugar is already dissolved—no grainy surprises.
- Combine equal parts sugar and water in a saucepan over medium heat.
- Stir until the sugar melts (don’t boil it).
- Toss in a few slices of fresh ginger for flavor. Let it simmer briefly, then steep for about an hour.
- Strain and store in a mason jar.
2. Mix the Punch
Time to bring it all together:
- In a large pitcher or punch bowl, mix the sorrel juice, fresh citrus juices, and ginger syrup.
- Add in the rum, grenadine, and Angostura bitters last.
- Stir it up, taste, and adjust for sweetness or tartness as needed.
- Chill for at least an hour before serving.
To serve: Pour over ice and garnish with citrus slices, a cinnamon stick, or even a dried hibiscus flower if you’re feeling extra.
Storage tips
- Store in the fridge for up to 5–7 days if using fresh juice
- With boxed juice, it can last longer
- Keep it in a sealed container or bottle
- Hide it if you want it to survive until the party
Can this be made ahead?
Absolutely! It actually tastes better the longer it sits (within reason). Just skip the garnishes until serving.
If the sorrel settles at the bottom, give it a good stir every now and then.
Want It Non-Alcoholic?
Leave out the rum, simple.
Add a splash of water to balance out the flavors after tasting. You’ll still get all that citrus-sorrel zing without the buzz.
Substitutions
- No sorrel juice? Use hibiscus tea bags. Steep 4 bags in 1.5 cups hot water, sweeten slightly, cool, and sub it in.
- No fresh juices? Use good-quality boxed juice—but avoid anything too acidic.
- No fresh ginger? Ginger powder works too. Add to the sugar-water mix and strain if needed.
Pairing suggestions
No strong drink is complete without a little something to soak it up. Try these “cutters” to keep it real Caribbean:
PLEASE DRINK RESPONSIBLY!!
Recipe
Sorrel Rum Punch
Ingredients
Method
- Add water and sugar to a saucepan and bring to a gentle boil.
- Stir till sugar is dissolved.
- Add ginger slices and continue to boil for 1 minute., then lower to a simmer.
- Simmer for about 8 – 10 minutes.
- Remove from heat.
- Cover and let cool.
- Strain into a sterile, air-tight container.
- Mix citrus juices together
- Add simple syrup
- Add the sorrel drink, grenadine, and the rum
- Combine well
- Add bitters
- Put to chill
- Serve over ice and garnish with fruit slices
- Notes
