Jamaican Sorrel Rum Punch

• 2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
• Two 1-inch cubes of peeled fresh ginger, 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

1. In a heat-proof bowl combine the sorrel, the ginger 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.

fresh ginger, cloves, water, sugar, amber rum, orange slices

Taken from www.epicurious.com/recipes/food/views/jamaican-sorrel-rum-punch-200629 (may not work)