Thelma’s Sorrel Punch

Blakesley Chappellet explains:

Thelma is the Grandmother of Danielle Fiala, one of our chefs and instructors at Meadowood Estate Events. Both women are from Jamaica. The Sorrel base is Thelma’s recipe. She would normally just mix it with white rum but Danielle and I decided to turn it into a refreshing, spiced holiday punch with the addition of fresh lime juice and soda.

Enough for 40 portions.

40 oz. Appleton white rum

40 oz. Wray and Nephew Overproof white rum

60 oz. Thelma’s Sorrel Concentrate (recipe below)

40 oz. fresh lime juice

80 oz. chilled soda water

Add the rums, sorrel, and lime to a large punch bowl. Carefully place a large ice cube/block into the liquid and stir gently to mix and chill, about 20 seconds. Next carefully pour the chilled soda water into the bowl and stir again a few times. Place ladle in bowl and Garnish with citrus slices and/or edible flowers. *Large ice blocks can be easily made with any store-bought molds, or purchased from a local ice house.

Thelma’s Sorrel Concentrate

Yields 12 gallon (64 oz)

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2.5 quarts water

1.3 oz (by weight) dried hibiscus flowers

7.4 oz (by weight) fresh ginger root, roughly chopped

1 oz (by weight) allspice berries, lightly cracked

1 tbsp whole cloves

2 lbs granulated sugar

In a large pot, combine all ingredients except the sugar, and bring to a boil. Turn the heat off and steep, covered, 6-8 hours. Strain and sweeten while still warm (so the sugar will dissolve more easily). Once cooled, store in a sealed container in the refrigerator. Will keep for months.

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