Sorrel Rum Punch
This sorrel rum punch puts a boozy twist on the traditional Caribbean Christmas drink with fresh citrus juices, a homemade ginger syrup, and rum.
It’s refreshing, a little tart, a little sweet, and perfect for holiday liming with family and friends.
What is sorrel punch?
Christmas isn’t Christmas in a Caribbean home without sorrel. That deep red, spiced drink is one of those things we look forward to every year.
This sorrel rum punch takes that traditional holiday favorite in a slightly different direction. Instead of simply adding rum to sorrel, I combine sorrel juice with fresh orange, lemon, and lime juices, homemade ginger syrup, grenadine, bitters, and white rum.
The result is a refreshing sorrel cocktail that still has that familiar sorrel flavor, with citrus and ginger bringing a little something extra to the party.
If you like trying Caribbean drinks that go a little off the traditional path, you may also like my Bahamian gully wash.
How to make a refreshing sorrel rum punch
Ingredients
Here’s what you’ll need to make this sorrel rum punch:
- Sorrel juice: The base of the punch and what gives it that bold sorrel flavor and deep red color.
- White rum: Regular white rum works perfectly. I’ve also made this with coconut rum and Angostura Sorrel Rum, and both work well. The sorrel rum gives it an extra boost of sorrel flavor, but it can be harder to find year-round.
- Fresh citrus juices: Orange, lemon, and lime juice add brightness and help balance the tart sorrel.
- Fresh ginger: Used to make the homemade ginger syrup.
- Sugar and water: Combined with the ginger to make the syrup that sweetens the punch.
- Grenadine: Adds sweetness and complements the fruit flavors.
- Angostura bitters: A few dashes round out the flavors.
- Citrus slices: For garnishing the punch when serving.
Instructions
1. Make the ginger simple syrup
Add the sugar and water to a saucepan and bring to a gentle boil, stirring until the sugar dissolves. Add the sliced fresh ginger and boil for 1 minute, then reduce the heat and simmer for 8 to 10 minutes.
Remove from the heat, cover, and allow the syrup to cool before straining.
2. Mix the punch
Combine the fresh orange, lemon, and lime juices in a large pitcher or punch bowl. Stir in the ginger syrup, followed by the sorrel juice, grenadine, and white rum.
Add a few dashes of Angostura bitters and stir everything together well. Chill until you’re ready to serve.
Pour over ice and garnish with citrus slices.
If you love island drinks, check out my Caribbean punch recipes collection for more fruity and creamy Caribbean favorites.
Tips for the best sorrel rum punch
- Start with less sorrel juice: Add 1 1/2 cups first, taste the punch, then add more as needed. I usually use up to 2 cups depending on the flavor and strength of the sorrel.
- Use fresh citrus juice: Fresh orange, lemon, and lime juices give the punch a brighter flavor and help balance the tartness of the sorrel.
- Let the ginger syrup cool: Cool the syrup before adding it to the punch so you aren’t mixing a hot syrup into the other ingredients.
- Adjust the rum to your taste: You can use less rum if you prefer a lighter punch. Taste and adjust the sorrel juice as needed to get the balance you like.
- Give it time to chill: This punch is best served cold, so make it ahead when you can and keep it chilled until serving.
Make ahead and storage
Sorrel rum punch is a great drink to make ahead for a holiday party. Make it the day before, cover it, and keep it refrigerated so the flavors have time to come together.
Store leftover punch in a sealed container in the refrigerator for up to 3 days. Give it a good stir before serving, as some settling can happen.
Wait until serving to add the ice and citrus garnishes so they don’t dilute the punch or sit in the drink too long.
What to serve with sorrel rum punch
If you’re serving this sorrel rum punch for a holiday lime or get-together, put out a few Caribbean cutters to go with it.
Some of my favorites are:
Frequently asked questions
I usually use white rum for this recipe. I’ve also made it with coconut rum and Angostura Sorrel Rum, and both work well. The sorrel rum adds more sorrel flavor, but it can be harder to find year-round.
Yes. Leave out the rum and taste the punch before serving. You can add a little more sorrel juice or a splash of water as needed to balance the flavors.
Yes. You can make it the day before and keep it covered in the refrigerator. Give it a good stir before serving, then add your ice and garnishes.
Yes. Start with less rum and adjust it to your preference. You can also add more sorrel juice, up to the 2 cups called for in the recipe, to get the balance you like.
If you make this sorrel rum punch for Christmas or your next holiday lime, let me know how it turns out! Leave a comment and rating below, and don’t forget to share it with someone who loves a good Caribbean cocktail.
Please drink responsibly.
Recipe
Sorrel Rum Punch
Ingredients
Method
- Add the sugar and water to a saucepan and bring to a gentle boil.
- Stir until the sugar has dissolved.
- Add the sliced ginger and boil for 1 minute, then reduce the heat to a simmer.
- Simmer for 8 to 10 minutes.
- Remove from the heat, cover, and allow the syrup to cool.
- Strain into a clean, airtight container.
- Add the lemon, lime, and orange juices to a large pitcher or punch bowl and mix together.
- Add the ginger syrup and stir to combine.
- Add the sorrel juice, grenadine, and white rum.
- Stir well, then add the Angostura bitters.
- Chill until ready to serve.
- Serve over ice and garnish with citrus slices.
Nutrition
Notes
- Regular white rum works well for this recipe. I have also made it with coconut rum and Angostura Sorrel Rum. The sorrel rum gives it an extra boost of sorrel flavor, but it can be harder to find and isn’t available everywhere year-round.
- For the best flavor, use freshly squeezed citrus juices.
Recipe Printed From ThisBagoGirl.com
