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Ingredients
- 2 lbs. freshly washed red Sorrel 1 & 1/2 quarts water piece of ginger (about 6 inches long) peeled and smashed 1/2 cup white rum (overproof Jamaican if available or substitute as long as it's white) 2 cups dry Red wine white sugar to taste
Method
- Place the water and the piece of ginger into a good sized pot and bring to a hard boil.
- Add the Sorrel , cover and turn the stove off.
- Let it steep for 10 minutes and then carefully strain it into a heatproof pitcher.
- Add white sugar to taste Add the white Rum Add the red Wine Stir it well and then re-taste for the sweetness you desire.
- If too sour add more white sugar (easier to add than take out).
- This punch should taste a bit acidic..not sweet.
- Refrigerate until well chilled.
- Serve over ice cubes in a medium glass (or use a punch bowl with ice) Store in refrigerator, should keep for at least a week or ten days.
