An infusion made from bright, exotic hibiscus flowers gives this punch a deep red color, and fills your kitchen with a lovely floral scent.
Recipe courtesy of Andrea Albin
Mulled Hibiscus Punch
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
About 2 quarts
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
About 2 quarts
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
About 2 quarts
Level:
Easy

Ingredients

  • 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

Directions

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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