Other Posts You May Like

Wednesday, December 10, 2014

Spiced Sorrel Punch

A good bowl of punch makes holiday entertaining somehow easier, and if you're dreaming of escaping to a tropical island right now, this Caribbean Sorrel juice is (almost) just as good.

Perhaps more commonly known as hibiscus, but called sorrel in much of the Caribbean, this tart, bright red flower is high in vitamin C and is being studied for its positive effects on blood pressure. And, it's really tasty.

The drink comes together quickly and is best left to infuse overnight with some Ceylon cinnamon sticks, cloves, and allspice berries. It can be sweetened with sugar, honey, or anything you like, and is delicious fortified with a bit of rum or sparkling wine. (Or soda water is good for the little ones).

Serve it in a big punch bowl, and your holiday party is basically ready.

2 ounces dried sorrel (Hibiscus flower)
2 tablespoons dried orange peel 
Ceylon cinnamon sticks
whole cloves 
4 allspice berries 
1/3 cup sugar or 1/4 cup honey (or more to taste)
Rum, sparkling wine, or soda water, for serving

In a large nonreactive saucepan, combine 10 cups of water with the sorrel, dried orange peel, cinnamon sticks, cloves, allspice, and sugar or honey. Bring to a boil over medium-high heat and boil, stirring often, for about 1 minute. Cover and let steep at room temperature for a few hours or overnight.

Taste for strength and sweetness, adding more water if too strong and more sugar if too tart. Strain the liquid through a fine sieve and store in the refrigerator for up to a week. 

Serve warm or cold, fortified with rum, sparkling wine, or soda water. 

Yield: 6 to 8 servings

Kara Elder grew up playing in the kitchen cupboards and reading cookbooks for fun while watching her mom cook tasty Mexican meals. After graduating with a degree in Russian, she found herself increasingly interested in reading food blogs and planning menus. Kara is a Bazaar Spices Team Member and works for Joan Nathan, a DC-based cookbook author and food writer. She also writes for the Jewish Food Experience

No comments:

Post a Comment