Sorrel (Hibiscus) Caribbean Christmas Punch

A longtime Christmas staple, this Sorrel (Hibiscus) Caribbean Christmas Punch is refreshingly tart and spicy, with a slight tang and sweetness that transports me back to childhood with my grandparents.

Just a few days before Christmas and I am winding down and hydrating on copious amounts of Sorrel (Hibiscus) Caribbean Christmas Punch. It's a holiday staple from my childhood and the second time I am sharing it on my blog.

In families, I think each person plays a role, not assigned, but innate. My eldest uncle from my mom's side has always been the drink maker extraordinaire (a pretty damn fine cook and intelligent AF). I talked about this in my previous sorrel post, but it's worth mentioning again. We're talking:

• sarsaparilla, with its deliciously medicinal, caramel-liquorice taste (similar to root beer);
• mauby, with its refreshingly, thirst-quenching bitter after-taste;
• tamarind, with its punches of sweet and sour yumminess;
• guava punch, pink and punchy and now I'm drooling;
• peanut punch, packed with peanuts slowly roasted over a clay pot, which we would burn our little fingers shelling;
• irish moss, my least favourite of the bunch.

And my absolute fave, sorrel! There were others, but these are the ones that stand out in my memory.

There are so many foods and fruits that my grandparents grew and made, that I've come to appreciate with age. Aloe, for instance - my grandmother would chop a piece from the gigantic spiked-afro looking plant and lather us with it after too much sunning. She also used it on our hair, along with coconut oil.

When it came to eating it, however, that's where stubborn little me drew the line. I had to be force-fed (and I ain't exaggerating). I found it quite vile - texture of slime and a distinct odour I likened to body odour. YUMMM, right!!

I never thought I would say this, but I now enjoy it. After passing on the tapioca pearls for the aloe option in my bubble tea earlier this year, I've been buying the fresh aloe and making my own.

But, back to this Sorrel (Hibiscus) Caribbean Christmas Punch. If you didn't try it back when I shared it in 2014, you should definitely try it this year. Make a big batch to keep on hand for pop-in guests throughout the holidays.

I also make a more concentrated syrup that I keep on hand for cocktails. Add to champagne and serve with Christmas brunch!! Below are a few tips for making sorrel and quick video for us visual types!

Tips for Sorrel (Hibiscus) Caribbean Christmas Punch Success:

• I used dried sorrel sepals for this batch - it produces a stronger drink.
• Fresh sorrel is sold in Caribbean/Asian markets for very limited periods. However, you are more likely to find the dried version, which makes life a little easier. In either case, wash the sepals before use.
• I used the whole orange, but you can use just the skin (zest), cut in one-inch pieces. I only had blood oranges on hand for this batch, so that's what I used. Any type of orange will do, really, but lemon or lime are more commonly used.
• Best to sweeten when served. Any sweetener of your choice will work, I sometimes like to stir in a little maple syrup when serving, to give it a little Canadian twist!
• You can also make this sous vide style! If you need to run out (cuz, you know... crazy xmas prep and ish), just add to a pouch or jar, set it and forget it!