Spiced Hibiscus Punch
A tart, ruby-red hibiscus punch warmed with cinnamon and fresh ginger, brightened with orange and rounded out with honey.
Ingredients
- 750 ml water
- 4 tbsp dried hibiscus flowers — or 4 hibiscus tea bags
- 1 orange — sliced, plus extra to serve
- 2 cinnamon sticks
- 20 g fresh ginger — thinly sliced
- 2 tbsp honey — or to taste
Method
- Bring the water to a near-simmer in a saucepan, then remove it from direct high heat.
- Add the hibiscus flowers, orange slices, cinnamon sticks and sliced ginger.
- Warm gently at around 65°C and steep for eight to ten minutes, stirring occasionally.
- Strain out the solids, pressing the hibiscus lightly to extract the colour.
- Return the liquid to the pan, stir in the honey and warm through without boiling.
- Taste, adjust the honey, then serve in heatproof glasses with a fresh orange slice.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 65°C
- Garnish
- Orange slice and a cinnamon stick
Spiced hibiscus punch has a striking ruby colour and a tartness that cuts cleanly through rich winter food. Hibiscus on its own can be quite sharp, so this version warms it with cinnamon and fresh ginger, then softens the edges with honey and a little orange. The effect is bright and refreshing rather than heavy, which makes it a welcome change from sweeter mulled drinks.
Steeping for colour and flavour
Hibiscus gives up its colour quickly, so there is no need to boil it hard. Bring the water to just below a simmer, then drop the heat and let the flowers steep at around 65°C with the orange, cinnamon and ginger. Eight to ten minutes is enough to draw out a deep red infusion with plenty of fragrance. Pressing the flowers gently as you strain releases the last of the colour without making the drink astringent.
Sweetening and serving
Stir the honey in only after straining, so you can judge the sweetness against the finished tartness. Hibiscus varies in intensity, so taste before committing to the full amount. Serve in heatproof glasses with a fresh orange slice tucked in for aroma. This punch also scales up neatly for a crowd: simply multiply the quantities, keep the pan on a low heat, and ladle it out as guests arrive.
Frequently asked questions
How tart is hibiscus punch?
Hibiscus has a naturally sharp, cranberry-like tartness. The honey softens this, so add it gradually and taste as you go until the balance suits you.
Can I use hibiscus tea bags instead of dried flowers?
Yes. Four tea bags give a similar strength to four tablespoons of loose flowers. Steep them the same way and remove them once the colour and flavour have developed.
Does the ginger make it spicy?
It adds a gentle warmth rather than heat. If you prefer more of a kick, slice the ginger thicker or add a little extra and steep it for a minute or two longer.
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