Post #561705 by MadDogMike on Tue, Oct 26, 2010 3:13 PM

Henrik, welcome back to Food & Drink - it's been a while :D

In Mexico, they use hibiscus flowers for a non-alcoholic drink called jamaica (the "j" is pronounced as an "h" in Spanish). Since we live near the Mexico border, packets of dried hibiscus flowers are sold in all the markets - I have to try that Sorrel Punch

EDIT - Henrik, I took the liberty of copying the recipe from the website link; links are not very reliable and can vanish without warning

Sorrel Punch Recipe

2 cups dried sorrel flowers
1/4 cup fresh ginger root, peeled and chopped
1 stick cinnamon
4 whole cloves
1 cup sugar
6 cups water
1 1/2 to 2 cups over-proof Jamaican rum (or your favorite dark rum)
Lemon, lime and orange slices, for garnish

In a large, heat-proof crock or bowl, combine the sorrel, the ginger, the cinnamon stick the cloves and the sugar. Set aside.

Bring the water to a boil and pour it over the sorrel, spices and sugar. Allow the mixture to cool. Cover the crock or bowl and let and let the punch steep for two days.

Strain the mixture through a fine cheesecloth and return the liquid to the crock or bowl.

Stir in the rum. Cover once more and allow the mixture to stand for two more days.

[ Edited by: MadDogMike 2010-10-28 19:12 ]