Holidays & Occasions

A Perfect Pairing: Tasty Sorrel Punch

Jamaican Sorrel Punch Recipe

The sounds of glasses clinking together as you cheers the holiday season is what we’re most looking forward to this Thanksgiving (that, and farm-fresh Bouqs of course). All month we’ve been sharing our favorite crowd-pleasing side dishes to accompany that much-anticipated turkey, as well as the Bouq that pairs most perfectly with them. Now that dessert has been served, let’s keep the good times going with a tart and tangy drink that’s steeped in tradition.

Your Thanksgiving friends will be pleased as punch once they take a sip of sorrel, a fruity drink that’s steeped in tradition. This recipe comes to us from our Social Media Manager, Sam. Her family makes sorrel for every holiday party, which is a traditional holiday drink in Jamaica.

Sorrel Punch Thanksgiving


  • 8 cups water
  • 6 ounces sorrel (dried hibiscus flowers)
  • 5 ounces sliced fresh ginger
  • 4 whole cloves
  • 1 cinnamon stick
  • 3 scrapes from a whole nutmeg (optional)
  • 1 cup Jamaican white rum (optional)
  • 1 to 1 1/2 cups simple syrup
  • Juice of 1 orange (about 1/2 cup)
  • 1 teaspoon lime juice
  • Ice
  • Orange slices, for garnish


  1. Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour.
  2. Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.
  3. Add the rum, if using, simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups.

Recipe from Sam, inspired by The Kitchn.

Sorrel goes great with our dark yet sweet ‘Heirloom’ Bouq (trust us, we’ve tried it). Show us what Thanksgiving festivities look like in your home by tagging us on Instagram.

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