This Punch is served everywhere you go here on the Island during the Christmas season. I have been visiting/vacationing in Jamaica for about 30 years and for the last 10 years have lived in Ocho Rios for the winter months (December through April). It certainly beats the cold and dreary winter months in Toronto (Canada). I am sharing this recipe(given to all the Chowhounds by my helper, Miss Jennifer, who lives in a small town outside of Ocho Rios called Parrytown) . We wish all a very merry Christmas and if you drink enough punch you could get quite merry indeed!
- Yield: 2 + quarts
- Total: 15 minutes at most
- 2 lbs. freshly washed red Sorrel 1 & 1/2 quarts water piece of ginger (about 6 inches long) peeled and smashed 1/2 cup white rum (overproof Jamaican if available or substitute as long as it’s white) 2 cups dry Red wine white sugar to taste
- Place the water and the piece of ginger into a good sized pot and bring to a hard boil. Add the Sorrel , cover and turn the stove off. Let it steep for 10 minutes and then carefully strain it into a heatproof pitcher. Add white sugar to taste Add the white Rum Add the red Wine Stir it well and then re-taste for the sweetness you desire. If too sour add more white sugar (easier to add than take out). This punch should taste a bit acidic..not sweet. Refrigerate until well chilled. Serve over ice cubes in a medium glass (or use a punch bowl with ice) Store in refrigerator, should keep for at least a week or ten days.
- NOTE: Fresh Sorrel should be generally available in West Indian Stores in North America at this time of year (imported for Christmas). I understand that this can be made with ‘dried’ Sorrel but I’m sorry I don’t have the ‘variables’ for using it dried.