Hibiscus Punch Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 400°F.
• Cut the top and bottom of pineapple. Next, sit the fruit upright and cut down the sides. Flip the pineapple on its side cut in half.
• Cut into ½-inch round slices. Sprinkle pineapple slices with salt, ginger, and brown sugar. Place slices on parchment paper or Silpat (nonstick baking mat) on baking sheet or jelly roll pan. Roast for 25 minutes.
• Transfer pineapple slices to Vitamix or food processor, pulse until liquid is loose and foamy. The fragrance will be bright. Set aside.
• Place water in a large stockpot, over medium-high heat. After coming to a boiling, drop in hibiscus leaves. Cover and let brew for 10 minutes.
• Stir in sugar and turn off heat. Let completely cool.
• Add lime juice, 2 cups of the roasted pineapple juice, rum, and ginger beer. Stir well. Transfer to punch bowl.
• Place scoops of lime sorbet in punch bowl, if desired. The mixture will slightly foam. The sorbet will make the punch a tad sweeter.

Steps:

• Place the tea bags in a large container. Add the boiling water and let steep 10 minutes. Remove the tea bags; add the sugar or honey while the tea is hot. Refrigerate until ready to use. Add the sparkling cider. Serve in tall glasses over ice. Garnish with lemongrass or lemon.

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.

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.