Sorrel Punch

In Jamaica and across the Caribbean, sorrel means the holidays: deep red, warmly spiced and made by the pitcher for family and friends. This punch builds on our blend with orange and cloves, then finishes with bubbles so it's ready for any gathering.

Makes: about 10 cups (10 to 12 servings) · Time: 20 minutes, plus chilling

Ingredients

• 8 tablespoons (1/2 cup) Mampro Spiced Hibiscus Drink Blend
• 6 cups water
• 4 whole cloves
• Peel of 1 orange (strips, no white pith)
• 1/2 cup sugar, or to taste
• 1 cup orange juice
• 2 cups chilled sparkling water
• 1/2 to 1 cup Wray & Nephew White Overproof Rum (optional, for adults 21+)
• Orange slices, cinnamon sticks and ice, to serve

Steps

1. Simmer: bring the water, cloves and orange peel to a boil, then take it off the heat.
2. Steep: stir in the blend and steep for 15 minutes.
3. Strain and sweeten: strain into a large bowl or pitcher and stir in the sugar while it's warm.
4. Chill: add the orange juice and refrigerate for at least 2 hours, or overnight for the deepest flavor.
5. Finish: just before serving, stir in the sparkling water and float orange slices on top.
6. Optional, for adults: stir in Wray & Nephew White Overproof Rum, the classic Jamaican choice for sorrel. It's very strong, so start with 1/2 cup for the whole batch, taste, and add more a little at a time if you like.
7. Serve: pour over ice and add a cinnamon stick to each glass.

Tips

• Make the base (steps 1 to 4) a day ahead, and add the sparkling water right before guests arrive so it stays bubbly.
• Without the sparkling water, the base keeps in the fridge for up to 4 days.
• Serving kids or guests who don't drink? Pour their glasses before you add the rum, or keep a separate rum-free pitcher. Please enjoy responsibly.