Jamaican Christmas Magic in a Glass
As the festive season approaches, I’m excited to share a treasured recipe from my winter home in Ocho Rios, Jamaica. For over 30 years, I’ve been escaping the chilly Toronto winters to bask in the island’s warm hospitality, and now I’m thrilled to introduce you to a beloved holiday tradition.
The Star of the Show: Sorrel
At the heart of this recipe lies a humble ingredient: red Sorrel. This vibrant, crimson-hued flower is a staple in Jamaican cuisine, particularly during the Christmas season. Its tart flavor and enticing aroma make it the perfect base for our signature punch.
Gather Your Ingredients
To create this delightful concoction, you’ll need:
- 2 lbs. freshly washed red Sorrel
- 1 & 1/2 quarts water
- A 6-inch piece of ginger, peeled and smashed
- 1/2 cup white rum (opt for overproof Jamaican rum for an authentic touch)
- 2 cups dry Red wine
- White sugar to taste
Steep, Strain, and Savor
Begin by combining the water and ginger in a large pot, bringing it to a rolling boil. Add the Sorrel, cover, and let the mixture steep for 10 minutes. Strain the liquid into a heatproof pitcher, then add sugar to taste. Next, incorporate the white rum and red wine, stirring well to combine. Refrigerate until chilled, serving the punch over ice in a medium glass or punch bowl.
Tips and Variations
For an ideal balance of flavors, aim for a slightly acidic taste, rather than overly sweet. If needed, adjust the sweetness by adding more sugar. Fresh Sorrel can be found in West Indian stores in North America during the holiday season, but feel free to experiment with dried Sorrel if you prefer. Just be aware that the preparation process may vary.
A Toast to the Season
As you raise a glass of this festive punch, remember to appreciate the simple joys of the holiday season. Share it with loved ones, and let the warmth of the Jamaican spirit spread throughout your gatherings. Cheers to a merry Christmas, and may your punch be always full!
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