HOLIDAY SORREL PUNCH
By Afiya Witter
My mother always has the punch on hand during the holidays. Sorrel is a traditional Jamaican punch made from dried hibiscus. My mother always gets the flowers fresh and dries them at home, but you can find dried hibiscus leaves prepackaged. This punch can be spiked with rum or red wine and makes for a delicious drink.
INGREDIENTS
PROCEDURE
8 cups water
4 oz. sorrel (or dried hibiscus flowers)
4 whole cloves
2 inch piece of fresh ginger, sliced
2/3 cup sugar
1 cup rum (optional)
In a large saucepan, bring the water to a boil over high heat. Remove from the heat and add the sorrel, cloves, ginger and sugar. Cover and let steep for 1 hour.
Strain the liquid and chill in the refrigerator. Serve over ice.
More Recipes

June Food Festival: Berry Jam
This month we’re celebrating Preservation with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.

May Food Festival: Rhubarb Chutney
This month we’re celebrating Preservation with a Rhubarb Chutney recipe brought to you by our Culinary Director, Andrew Smith.

April Food Festival: Ramp Pesto
This month we’re celebrating Preservation with a Ramp Pesto recipe brough to you by our Culinary Director, Andrew Smith.

March Food Festival: Beet Pickled Eggs
This March we’re celebrating Preservation with Liz’s very own Beet Pickled Eggs recipe.

Great Performances’ Vegan Chili Recipe
This vegan chili recipe is the perfect way to keep warm this winter.

Roasted Butternut Squash Puree with Miso Recipe
Georgette Farkas shares her recipe for this silky smooth butternut squash puree – a wonderful accompaniment for any meal.

Cranberry Braised Red Cabbage Recipe
Georgette Farkas shares this tender braised red cabbage recipe; the perfect accompaniment to duck or pork or just about any kind of sausages.

Bittersweet Chocolate Pots de Crème Recipe
Georgette Farkas shares her recipe for this very grown-up version of a rich and very dark chocolate pudding to share with your special someone.