Cooking for the Sensitive Gut

Sorrel rum punch

I have been on the move. I spent the best part of November and December in New Zealand, visiting relatives and travelling around both the North and South Islands. I loved every minute of it. We only made it as far as Christchurch on the South Island and vowed to return. I am back in the UK now and ready to start posting again. I have quite a busy work schedule over the next few months but I am not going to let that stop me adding to this blog as as and when I can. This post is just in time for New Year’s eve. The spice mix was sent to me to try by my friends at Seasoned Pioneers. I love the colour and it makes a great festive non alcoholic cocktail which should not upset anyone with a delicate post Christmas gut. Don’t be tempted to sweeten with honey because of the high fructose content but Demerara sugar added to your taste will be fine. This is a traditional Caribbean festive chilled punch drink made from Jamaican sorrel (a type of hibiscus), cinnamon, orange peel and cloves. It can be enjoyed with or without a tot of rum. 10 servings Ingredients

  • 1 tbsp dried Caribbean sorrel
  • cinnamon stick
  • peel from half an orange
  • 1/2 tsp cloves
  • 300g Demerara sugar
  • 150ml dark rum (optional)
  • slice of lime

Method

Place the spices in a large jug together with the sugar and pour over 2 litres of boiling water. Leave the spices to infuse in the liquid for a couple of hours. Add the rum, if using, and serve either hot or cold with a slice of lime. For more information on spices www.seasonedpioneers.comĀ 

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This entry was written by Joan Ransley and published on December 31, 2014 at 3:23 pm. It’s filed under Drink and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Sorrel rum punch

  1. Reblogged this on Charlie-Helen Robinson's Online Voice and commented:
    Sorrel rum punch @unearthingwine sounds divine!

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