Recipe courtesy of Andrea Albin

Mulled Hibiscus Punch

An infusion made from bright, exotic hibiscus flowers gives this punch a deep red color, and fills your kitchen with a lovely floral scent.
  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: About 2 quarts
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1 1/4 cups dried hibiscus flowers (also called Jamaica)

3/4 cup sugar

1/4 teaspoon whole allspice

1/4 teaspoon whole black peppercorns

2 cinnamon sticks, plus extra for optional garnish

2 whole cloves

One 2-inch piece orange zest, removed with a vegetable peeler

Orange slices, for garnish, optional

Silver tequila, optional


  1. Combine the hibiscus flowers, sugar, allspice, peppercorns, cinnamon sticks, cloves and orange zest in a medium pot with 2 quarts water. Bring to a simmer over medium heat. Keep at a bare simmer 10 minutes, and then strain. Serve hot, or cool to room temperature over ice, and garnish with a cinnamon stick or orange slice. Add 1 cup tequila to the whole punch, or 1 shot to each individual glass, if desired.

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