Hibiscus Punch Recipes

HIBISCUS PUNCH

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.

HIBISCUS PUNCH

Steps:

• Combine water and ginger in a large pot and bring to a boil over high heat.
• Remove from heat and stir in Jamaica flowers and sugar until sugar is dissolved. Let steep 10 minutes.
• Strain through a fine mesh sieve into a large, heat-resistant bowl or pot.
• Stir in lime juice and set aside to cool.
• Refrigerate until ready to use.
• Serve over ice.

HIBISCUS AND LAVENDER PROSECCO PUNCH

Steps:

• For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours.
• For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator.
• To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco.
• Serve the punch in glasses over lavender ice cubes.
• Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.

HIBISCUS PUNCH

Steps:

• Combine syrup and ginger ale in a large pitcher or bowl. Serve in pitcher, or pour over ice into glasses. Garnish with lemon zest.

HIBISCUS TEA PUNCH

Steps:

• Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan. Add the tea bags and steep for 10 minutes. Remove the bags and discard. Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.