Healing Garden

Regular price $14.00


  • 8 cups


  • 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 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.


Sorrel: The sorrel will become stronger, and consequently tarter, the longer it steeps in the hot water.

Storage: The punch can be stored in an airtight container in the refrigerator for up to 1 week.