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Festive Jamaican Rum Punch

Most of you know that we adulate the DeKalb Farmer’s Market . The huge market opened its 140,000-square-foot Decatur location just a few months before Dom and I met, and it was one of the first places we went together when we were dating. As we have reiterated in other posts, we truly enjoy trying and experimenting with new and exotic ingredients and the market offers plenty of opportunities for exploration. So when Dom brought home a mysterious bag of “sorrel flowers,” I was hardly surprised. A little research revealed that they were actually the dried sepals and calyxes of the roselle plant, a species of Hibiscus native to the tropics. They are prepared by boiling in water until the water turns red and adding sugar.  In Jamaica, the tea is also infused with ginger and clove and then mixed with rum to make a festive punch which is very popular at Christmas time. Other variations made with fresh fruits, juices, or extracts are used to make aguas frescas commonly consumed in Mexico,

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