Strawberry-Hibiscus Punch
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.
With its deep, rosy red colour 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. Makes 6-8 cups.
Ingredients
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
6 to 8 cups filtered water
1 cup caster sugar
1 cup dried hibiscus (Jamaica) flowers
250g fresh strawberries, hulled and sliced (2 cups), plus more for garnish
1 x 5cm piece fresh ginger, thinly sliced
Ice cubes
Directions
PREP TIME
HRS
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The punch can be made up to 5 days ahead, covered, and refrigerated.
Make-Ahead:
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.
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 jug. Serve over ice and garnish with more strawberries.
