hibiscus punch

Dear Rae,

During Lovers’ Week*, this patron of all sweet things—from people to food—spends chummy time with her loved ones and yields to her desire for rich treats. For Lovers’ Week 2007, I give you: hibiscus punch. From its loverly deep redness, to its rich gingerly goodness, there is absolutely nothing not to love about it.

You may recall that I recorded my own introduction to these blossoms of ruby red gorgeousness in my journal. In case you filed that silly tale in your mind’s catalog drawer co-labeled “experimental food” and “recipe to acquire” (and hopefully not “Toni’s Plum Nuttiness”), I have decided to beat you to the task of asking for instructions (C’mon! Not for the nuttiness!) and simply supply you with the recipe for hibiscus punch.

On the day I was introduced to this punch, a person of Panamanian descent told me it is called “sorrel punch.” On the same day, a Jamaican fellow called it “hibiscus punch.” Needless to say, I was a bit confused at the time. Do keep the following in mind:

Hibiscus (Hibiscus sabdariffa), a plant native to the region stretching from India to Malaysia, is cultivated for the large, ruby red, refreshingly sour, fleshy calyxes of its blossoms. A cousin of okra, which has similar blossoms, hibiscus was brought at an early date to Africa. From there it reached Jamaica at the beginning of the eighteenth century through the slave trade. Although hibiscus has a tartness similar to sorrel and is often called red sorrel, it is not related to that plant. (via CHOW)

If you need a health factoid to boost your motivation to try this recipe, please read Ginger ‘could halt bowel cancer’ (via BBC News). Here’s an excerpt from the article:

Plants of the ginger family have been credited with therapeutic and preventive powers and have been reported to have anti-cancer activity.

The substance called [6]-gingerol is the main active compound in ginger root and the one that gives ginger its distinctive flavour.

These results strongly suggest that ginger compounds may be effective chemopreventive and/or chemotherapeutic agents for colorectal carcinomas.

I’ll catch up with you soon.

Cheers,
Toni

P.S. The Jamaican fellow told me this drink is good with rum. (If used, this intoxicant probably negates the aforementioned health factoid.)

P.P.S. Dried hibiscus flowers can be purchased here. And sorrel from here. No, I’m not trying to confuse you. Both will make nice punches.

*Lovers’ Week: My personal seven-day nod to St. Valentine.

hibiscus punch

8 cups water
1 (3-inch) piece ginger, chopped
2 cups hibiscus flowers
1 cup sugar

In a stockpot bring the water to a rolling boil. Add the ginger and hibiscus flowers and simmer on low heat for 10 minutes. Stir in the sugar and continue to simmer on low heat for 5 minutes. Remove pot from heat and allow liquid to cool. Strain liquid through a mesh sieve into a large pitcher. Refrigerate until well chilled. Then serve.