Hibiscus Punch
- Yield: 8 servings
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Print
Ingredients
- 4 cups Water
- 1/2 cup Hibiscus blossoms
- 2 inch piece Ginger
- 1 bunch Thai basil
- 2 oz Agave syrup
- 1/2 cup Lime juice
- 1 Lemon, sliced
- 1 Lime, sliced
- 1 Orange, sliced
- 1 Blood orange, sliced
- 1 cup Frozen cranberries, sliced
- 1 cup Frozen grapes, sliced
- 1 cup Cherries, sliced
- Ice
- 2 bottles Ginger beer
- Smoky mezcal, (optional)
Instructions
- Combine water, hibiscus and ginger in a pot. Simmer gently for 20 minutes. Add 4 sprigs of basil and remove from heat.
- Once cool, strain and add the agave syrup and lime juice.
- Pour into a punch bowl and add the sliced fruit. Add ice and ginger beer.
- If desired, add 2-3 oz mezcal for a spiked version.
- Ladle punch into glasses and garnish with basil sprigs.
Notes
Recipe adapted from CrateAndBarrel.com