With its deep, rosy red color and slightly sweet taste, this fruity punch is a far cry from a sugary kids’ version, but they’ll love it. Get your hands on dried hibiscus flowers (sold as Jamaica flowers or flor de Jamaica) at your local health food store or Latino market. Makes 6-8 cups.
6 to 8 cups filtered water
1 cup sugar
1 cup dried hibiscus (Jamaica) flowers
8 ounces fresh strawberries, hulled and sliced (2 cups), plus more for garnish
1 2-inch piece fresh ginger, thinly sliced
Ice cubes
The punch can be made up to 5 days ahead, covered, and refrigerated.
In a large heavy saucepan, combine 4 cups of the filtered water with the sugar and bring to a simmer over medium-high heat, stirring to dissolve the sugar.
Remove the pan from the heat and add the hibiscus flowers, strawberries, and ginger. (Be sure to pause and take note of how beautiful the mixture looks.) Steep for about 2 hours.
Strain the liquid into a bowl and stir in 2 to 4 cups of filtered water, depending on your taste. Transfer the punch to a pitcher. Serve over ice and garnish with more strawberries.