Ingredients:

• 2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
• two 1-inch cubes of peeled fresh gingerroot, chopped fine
• 3 whole cloves
• 5 3/4 cups water
• 3/4 cup sugar
• 1 1/2 cups amber rum
  
• 2 cups ice cubes, or to taste
• lime and orange slices for garnish

Procedure:

1. In a heatproof bowl combine the sorrel, the gingerroot, and the cloves.
2. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight.
3. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool.
4. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum, and the ice cubes, and garnish the punch with the lime and orange slices.

Servings:

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