JMP Sorrel Hibiscus Rum Punch

1. 1
   Empty sachets into a cup, pour in hot water, stir until completely dissolved, then chill.
2. 2
   Combine room temperature water, sugar, ginger, allspice and star anise in a saucepan and bring to a boil.
3. 3
   Remove from heat.
4. 4
   Let steep for 20 minutes, then strain and cool.
5. 5
   Combine with JMP Sorrel Hibiscus mixture.
6. 6
   Stir in the lemon juice and rum then refrigerate.
7. 7
   When ready to serve, combine the chilled mixture with sparkling water.

Enjoy and drink responsibly!

Tip: tap a step to mark it done.