Sorrel Punch

0 Ratings

To learn more about this recipe, see our related story, Petal to the Metal.

Sorrel Punch

Recipe adapted from The Spotted Pig, New York City

Yield: 1 cocktail

Cook Time: 20 minutes (plus 2 days steeping time)


2¼ cups dried hibiscus flowers (sorrel)

1 cup sugar

1 cinnamon stick

6 cloves

⅓ cup fresh ginger, peeled and chopped

2 cups fresh lemon juice

1 cup simple syrup (1:1)

2½ ounces lemonade (see above)


2 ounces Ron Abuelo 7-Year Rum

2 ounces sorrel (see above)

Mint sprig


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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →