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In the Marley Kitchen: Chilled Sorrel Punch

This is a fun, festive drink found in my Cooking with Herb cookbook. We will be serving it at our Genna (Ethiopian Christmas) celebration this year. It's great chilled or try warming it up on cold winter days!

Chilled Sorrel Punch

makes four 6-ounce servings (5 mg THC per serving)

-3/4 cup dried sorrel (hibiscus flower sepals) -1/2 cup honey

-2 inch piece fresh ginger, sliced crosswise into rounds -2 cups bite size fruit pieces: peaches,

-1 orange, thinly sliced into rounds nectarines, pineapple, mango,

-6 allspice berries raspberries, strawberries or blackberries

-3 whole cloves -3/4 cup rum (preferably Jamaican) or

- 1 cinnamon stick 2 teaspoons CannaVanilla extract (page 29)

-3 cups boiling water -4 large fresh mint sprigs

1.Combine the sorrel, ginger, orange slices, allspice berries, cloves and cinnamon stick in a large heatproof bowl. Cover with boiling water and set aside to cool to room temperature, then cover with plastic wrap and refrigerate the mixture overnight.

2.The next day, strain the mixture through a fine mesh sieve into a bowl or large pitcher. Use a spoon to press on the solids to extract as much liquid as possible. Discard the solids.

3.Stir the honey into the sorrel tea, then add the fruit, and rum or CannaVanilla. Divide among four glasses. use a slotted spoon to add some fruit to each glass and serve with a mint sprig.

-If you'd like to serve the punch warm, after straining the mixture in step 2, return it to a clean saucepan and warm over medium heat. Remove from the heat and stir in the rum or CannaVanilla and fruit pieces. Divide the warm drink and fruit into 4 mugs, serve with a strip of orange peel and a cinnamon stick.

Order your copy of Cooking With Herb here at

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