- 2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
- Two 1-inch cubes of peeled fresh ginger, chopped fine
- 3 whole cloves
- 5 3/4 cups water
- 3/4 cup sugar
- 1 1/2 cups amber rum
- 2 cups ice cubes, or to taste
- Lime and orange slices for garnish
- In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.