Francis Jeffers, originally from Dominica, makes this punch every year. Dried flowers from the hibiscus family, labelled “sorrel,” are found in specialty food stores.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2000
- 1 cup dry sorrel 2 pkg (each 28 g)
- 3/4 cups granulated sugar
- 3 slices gingerroot
- 1 dash angostura bitters
MethodIn saucepan, bring 4 cups (1 L) water to boil; stir in sorrel and sugar.
Remove saucepan from heat; let stand for at least 4 hours or for up to 12 hours. Strain liquid into serving pitcher; add ginger slices, and bitters, if using.
Nutritional facts Per Serving: about
- Sodium 5 mg
- Protein trace
- Calories 110.0
- Total fat trace
- Total carbohydrate 28 g
- Iron 3.0
- Calcium 3.0