4 cups (1 L) dried Jamaican sorrel (about 6 oz/168 g)
1 cup (250 mL) grated gingerroot
12 pimiento seeds (allspice) or 3 whole cloves
3 to 4 cinnamon sticks
12 cups (3 L) water
3 cups (750 mL) granulated sugar
2 to 3 cups (500 to 750 mL) dark rum (such as Appleton)
In large pot, bring water to boil. Add sorrel, ginger, allspice and cinnamon sticks. Let boil, uncovered, for a few minutes. Remove from heat and let stand at room temperature for 5 to 6 hours.
Strain through fine mesh sieve or cheesecloth-lined colander into pitcher or punchbowl; squeezing out moisture from sorrel; discard sorrel and spices. Stir sugar into punch until dissolved. Stir in rum to taste. Chill and serve over ice (if desired). Makes about 12 cups (3 L).
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