Hibiscus Punch
Published May 31, 2022
Kate Sears for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 40 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
2 cups dried hibiscus (see Tip)
1 cinnamon stick (optional)
1 (2-inch) chunk of ginger, peeled and chopped (optional)
1 teaspoon allspice berries (optional)
½ cup agave syrup or granulated sugar, or to taste
Ice
Lime wedges, for serving
Preparation
- Step 1
Bring 2 quarts water to a boil in a medium stainless-steel pot.
- Step 2
Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
- Step 3
Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.
You can use whole hibiscus flowers or pieces, but if using pieces, steep for less time, tasting as you go, until it is your desired strength. If you wish, you can also dilute the drink with water to taste.
Private Notes
Comments
For those without easy access to dried hibiscus flowers or pieces - or even fresh ones - Tazo's "Passion" herbal tea is mostly hibiscus, with orange peel and rose hips, so it makes a decent substitute!
Instead of adding sugar or agave syrup, I serve my iced teas with frozen mango chunks - which serves both to cool the tea and adds sweetness to the mix.
Egyptians drink a similar drink called "karkadeh" (Egyptian Arabic word for hibiscus). You may be able to find dried hibiscus leaves/tea at an Arabic or halal grocery store. The basic recipe is an iced tea with sugar, but many will add mint, a little lemon juice, or orange blossom water for flavor. It is one of the most refreshing beverages to have in the hot summer.
In a glass I put about a 1/4 cup of this tea (I like it unsweetened), and mix it with a splash of passion fruit syrup, then pour in sparkling water. So refreshing on a hot day and the color is delightful.
Having parents from Barbados I grew up drinking Sorrel and it is still one of my favorite beverages. I use stick cinnamon and a hunk of ginger, peeled but not chopped. Bring to a boil and then let it steep for a while then pass through a strainer and sweeten to taste while it is still hot. I use Barbados sugar and/or agave. I agree it does take a lot to sweeten but the end result is delicious. I make a big batch every year at Christmas. Being of Caribbean descent we add rum if we are spiking it.
The Mexican tradition of Aguas Frescas always counts on Agua de Jamaica. In Mexico, the hibiscus flower is named Jamaica. You must be able to find it in Mexican markets, as a flower, a syrup, or simply as a concentrated infusion. It's very refreshing, it improves your renal health, and you can have it as a cold- or hot infusion. The slightly tart and little sugar preparation is great as a -paleta helada- an icicle that both young and grown-ups enjoy in hot summer weather.