Hibiscus Punch Food

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HIBISCUS PUNCH



Hibiscus Punch image

Provided by Denise Gee

Categories     Punch     Non-Alcoholic     Brunch     Fourth of July     Picnic     Vegetarian     Graduation     Father's Day     Summer     Anniversary     Birthday     Shower     Chill     Party     Potluck     Boil     Drink

Yield Serves 12-14

Number Of Ingredients 5

4 quarts water
2 cups dried hibiscus flower pods (see note)
2 cups superfine sugar, plus more to taste
Garnish:
Fresh hibiscus pods for punch cups or hibiscus flowers to float in punch bowl (optional)

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.

HIBISCUS PUNCH



Hibiscus Punch image

The hibiscus flowers may be found in bags, at your grocery store. For a 'spiked' punch, just add vodka, to taste...Posted for ZWT.

Provided by alligirl

Categories     Punch Beverage

Time 30m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 5

3 quarts water
1 1/2 inches piece ginger, finely grated
1 1/2 cups dried hibiscus flowers
1 1/2 cups granulated sugar
2 tablespoons freshly squeezed lime juice (from 1 large lime)

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.

HIBISCUS PUNCH



Hibiscus Punch image

Hibiscus in punch imparts brilliant color and a tangy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Makes 8 twelve-ounce servings

Number Of Ingredients 3

2 cups Hibiscus Syrup
2 quarts chilled ginger ale
Lemon zest for garnish

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.

HIBISCUS TEA PUNCH



Hibiscus Tea Punch image

Provided by Food Network

Time 1h15m

Number Of Ingredients 5

8 hibiscus or Red Zinger tea bags
4 cups boiling water
1 1/2 cups sugar or honey
1 (25.4-ounce) bottle sparkling cider, chilled
Lemongrass or lemon wedges to garnish

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.

HIBISCUS TEA PUNCH



Hibiscus Tea Punch image

Provided by Bobby Flay

Categories     beverage

Time 4h35m

Yield 4 to 6 servings

Number Of Ingredients 8

3 hibiscus tea bags, such as the Republic of Tea brand
2 bottles Sauvignon Blanc
2 cups ruby red grapefruit juice
1 1/4 cups pisco
1/2 cup simple syrup, plus more if desired
1 small mango, peeled, pitted and cut into small dice
1 small orange, halved and thinly sliced
1 cup raspberries or blackberries or a mixture of both

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.

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