Pineapple Hibiscus Tequila Punch Cocktail Food

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HIBISCUS PUNCH



Hibiscus Punch image

This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor - and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.

Provided by David Tanis

Categories     non-alcoholic drinks

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

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)
1/2 cup agave syrup or granulated sugar, or to taste
Ice
Lime wedges, for serving

Steps:

  • Bring 2 quarts water to a boil in a medium stainless-steel pot.
  • Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
  • Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.

PINEAPPLE-HIBISCUS TEQUILA PUNCH COCKTAIL RECIPE



Pineapple-Hibiscus Tequila Punch Cocktail Recipe image

We love the citrusy sour flavor of hibiscus, not to mention its amazing color.

Provided by Rick Martinez

Yield Makes 8

Number Of Ingredients 9

1 1/4 cups sugar
1 pineapple, peeled, cut into 1 1/2-inch pieces
6 tablespoons distilled white vinegar
1/4 cup dried hibiscus flowers
1 jalapeño, thinly sliced into rounds
5 sprigs mint
1 lime, thinly sliced into wheels
2 cups tequila
1 cup fresh lime juice

Steps:

  • Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
  • Meanwhile, place hibiscus in a small bowl and pour 1 1/4 cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers. Cover tea and chill until cold, about 30 minutes.
  • Set aside 8 slices jalapeño and 8 pieces pineapple for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour.
  • Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
  • Cocktail can be mixed 6 hours ahead. Keep chilled.

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