Sorrel Punch

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Recipe adapted from The Spotted Pig, New York City

Sorrel Punch
No Ratings
Make Sorrel Punch from The Spotted Pig, New York City.
Servings
1
cocktail
Ingredients
  • Sorrel2¼ cups dried hibiscus flowers (sorrel)
  • 1 cup sugar
  • 1 cinnamon stick
  • 6 cloves
  • ⅓ cup fresh ginger, peeled and chopped
  • Lemonade2 cups fresh lemon juice
  • :::1 cup simple syrup (1:1):::
  • Cocktail2½ ounces lemonade (see above)
  • Ice
  • 2 ounces Ron Abuelo 7-Year Rum
  • 2 ounces sorrel (see above)
  • Mint sprig
Directions
  1. Make the sorrel: In a medium saucepan, combine the hibiscus flowers, sugar, cinnamon stick, cloves and ginger. In a small pot set over high heat, bring 6 cups water to boil. Pour the boiling water over the dry ingredients and give them a stir. Let cool to room temperature. Once cool, cover, place in refrigerator and let steep for two days. Strain through a fine-mesh sieve and store the liquid in a lidded container in the refrigerator.
  2. Make the lemonade: In a large container, combine 2 cups water, the lemon juice and the simple syrup.
  3. Make the cocktail: In a Collins glass filled with ice, add the lemonade and the rum. Top with the sorrel. Garnish with the mint sprig and serve.
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