Tropical Hibiscus Punch

Course: Drinks

Cuisine: African, American, Caribbean, Fusion

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 5

Cooling Time: 30

Total Time: 40

Servings: servings

Calories: 58kcal

Author: Jazzmine Woodard

Naturally sweet and spiced sparkling hibiscus tea punch

Print Recipe

Equipment

1 knife
1 cutting board
1 small saucepan
1 strainer or slotted spoon
1 punch bowl or beverage dispenser

Ingredients

1 inch fresh ginger or one teaspoon ground
1 inch fresh turmeric or one teaspoon ground
1 orange
1 cup dried hibiscus
3 cups pineapple juice
1 cup water
2 cinnamon sticks or two teaspoon ground
2 whole cloves or ½ teaspoon ground
1 liter sparkling water chilled
cane sugar or brown sugar to taste
fresh mint optional garnish

Instructions

Slice the ginger, and turmeric into rounds. Peel off the orange skin and set aside for garnish
Add ginger, turmeric, hibiscus, pineapple juice, water, cinnamon sticks, and clove buds to a small saucepan over medium heat. Squeeze in the orange juice then stir to combine.
Bring the liquid to a boil then remove from heat and cool fully (at least 30 minutes).
Fill a punch bowl or beverage dispenser halfway with ice then strain in the cooled tea (to remove the solid ingredients), followed by sparking water.
Stir to incorporate the liquids then taste and add sweetener, as needed.
Garnish with orange peels and fresh mint and serve ice cold.

Notes

Preparation

You can make the tea for the punch up to three days ahead of time then add sparkling water when you're ready to serve it.

When sweetening the punch, start with a few tablespoons of sugar (or your desired sweetener) at a time and taste after each addition to avoid adding too much.

Serving

Serve with plenty of ice or frozen fruit instead such as frozen pineapple chunks or orange segments to keep the temperature with dilution.

Storage

Store in an airtight container and refrigerate for up to five days.

You can freeze the punch but note that the effervescence of the sparkling water will not remain once thawed. I recommend freezing just the hibiscus tea in ice or treat molds then pouring sparkling water over the cubes to serve. Once frozen, this drink will keep for up to one year.

Nutrition