Sor­rel Rum Punch

SERVES 10–12; Photo at right

SAVEUR - - Contents -

Ac­tive: 10 min. • To­tal: 2 hr. 10 min.

¾ cup raw cane sugar ½ cup dried hibis­cus blos­soms 10 whole cloves 3 all­spice berries 2 cin­na­mon sticks 1 4-inch piece of fresh ginger, sliced ¼ inch thick (3 oz.) 1 whole nut­meg, cracked a cou­ple times with a mor­tar and pes­tle 2 cups white Caribbean rum, such as Banks 5 1 750-ml bot­tle sparkling wine Or­ange slices to gar­nish

1 In a large pot, bring 8 cups of wa­ter to a boil. Add the cane sugar, hibis­cus blos­soms, cloves, all­spice, cin­na­mon, ginger, and nut­meg, stir, and re­move from the heat. Steep for 1 hour at room tem­per­a­ture, then strain into a pitcher and chill.

2 When you are ready to serve, pour the hibis­cus in­fu­sion into a large punch bowl. Add sev­eral cups of ice and the rum and stir. Top with sparkling wine, gar­nish with or­ange slices, and serve im­me­di­ately.

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