HIBISCUS PUNCH
This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor - and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.
Provided by David Tanis
Categories non-alcoholic drinks
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring 2 quarts water to a boil in a medium stainless-steel pot.
- Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
- Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.
HIBISCUS PUNCH
Provided by Denise Gee
Categories Punch Non-Alcoholic Brunch Fourth of July Picnic Vegetarian Graduation Father's Day Summer Anniversary Birthday Shower Chill Party Potluck Boil Drink
Yield Serves 12-14
Number Of Ingredients 5
Steps:
- Add the water and dried hibiscus to a large nonaluminum Dutch oven. Cover and let stand at least 2 hours.
- Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.
- Strain through a sieve, discarding the solids. Add the sugar and stir until it dissolves. Refrigerate until well chilled.
- Pour into small cocktail glasses filled with ice. Garnish, if desired.
PROSECCO PUNCH
Steps:
- Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
- Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
- Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!
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