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In this picture we have a mini punch bowl of sorrel rum punch with orange slices and a peel of lime on the side.
Renee Robley

Sorrel Rum Punch

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A refreshing sorrel rum punch made with sorrel juice, fresh citrus juices, ginger syrup, grenadine, bitters, and white rum.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Drinks
Cuisine: Caribbean
Calories: 231
Ingredients Method Nutrition Notes

Ingredients
  

For the ginger syrup
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup thinly sliced fresh ginger
For the punch
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 1/2 cups fresh orange juice
  • 1 cup ginger syrup
  • 1 1/2 cups white rum
  • 1 1/2 to 2 cups sorrel juice
  • 1/2 cup grenadine
  • 3 to 4 dashes Angostura bitters
  • Citrus slices for garnish

Method
 

To make the ginger syrup
  1. Add the sugar and water to a saucepan and bring to a gentle boil.
  2. Stir until the sugar has dissolved.
  3. Add the sliced ginger and boil for 1 minute, then reduce the heat to a simmer.
  4. Simmer for 8 to 10 minutes.
  5. Remove from the heat, cover, and allow the syrup to cool.
  6. Strain into a clean, airtight container.
To make the punch
  1. Add the lemon, lime, and orange juices to a large pitcher or punch bowl and mix together.
  2. Add the ginger syrup and stir to combine.
  3. Add the sorrel juice, grenadine, and white rum.
  4. Stir well, then add the Angostura bitters.
  5. Chill until ready to serve.
  6. Serve over ice and garnish with citrus slices.

Nutrition

Calories: 231kcal

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

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