The Virgin Punch with hibiscus is an alcohol-free punch that gets its vibrant red color and distinctly tart flavor from dried hibiscus flowers. The flowers are steeped in hot water and combined with fruit juices and spices to create an aromatic drink. Particularly welcome in the colder months as an alternative to classic punch recipes, it also works well served cold as a refreshing summer drink.
Here’s what you’ll need for the Virgin Punch with hibiscus
1 tbsp dried hibiscus flowers
150 ml hot water
50 ml orange juice
30 ml lemon juice
20 ml honey syrup
1 cinnamon stick
2 cloves
1 orange slice
Key points
The steeping time of the hibiscus flowers determines the intensity: five minutes gives a balanced ratio of tartness and floral notes, while longer steeping makes it more bitter. I always strain the flowers through a very fine sieve or tea strainer to avoid floating remnants in the glass. Honey syrup mixes more easily than pure honey and blends better with the other ingredients. For a stronger flavor, you can lightly crush the hibiscus flowers in a mortar beforehand—this releases more color and flavor.
Variations
- Cold hibiscus punch — let the hibiscus tea cool completely, pour over ice cubes in a highball glass, and top up with soda water.
- Hibiscus-berry punch — add an additional 30 ml cranberry juice and a handful of fresh or frozen berries.
- Ginger hibiscus punch — slice a thumb-sized piece of fresh ginger and steep it with the hibiscus flowers.
Frequently asked questions
Where can I get hibiscus flowers?
Dried hibiscus flowers are available at tea shops, health food stores, well-stocked supermarkets, or online. They are often sold as mallow tea or under the name karkade.
Can I prepare the punch in advance?
Yes, you can prepare the hibiscus tea in advance and store it in the refrigerator. Before serving, simply reheat it and add the remaining ingredients fresh.
Why isn’t my punch red enough?
Either the hibiscus flowers were too old or the steeping time was too short. Use fresh, intensely red flowers and steep them for at least five minutes. The water temperature also plays a role: the water should be just below boiling point.
