Sorrel Rum Punch
SERVES 10–12; Photo at right
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.