This hibiscus punch, brightly sour with a hint of sweetness, makes a refreshing drink in the summertime. You can dilute the punch with sparkling water or intensify it with a shot of rum if you like.
Makes about 4 servings
- 3 1/2 cups water
- 1/2 cup dried hibiscus flowers
- 2 tablespoons dried elderflower
- Juice of 1 lime
- 2 1/2 cups unsweetened pineapple juice
- 1 cup freshly squeezed orange juice
Bring the water to a boil in a medium saucepan, then turn off the heat. Stir in the hibiscus and elderflower. Cover the pot and let them steep for about 20 minutes.
Strain the liquid through a fine-mesh sieve, discarding the solids. Stir in the lime, pineapple, and orange juices and transfer it to the refrigerator where it will need to be kept for about 3 days. Serve cold over ice.
Recipe reprinted with permission from “Vibrant Botanicals.” Copyright © 2021 by Jennifer McGruther. Photographs copyright © 2021 by Jennifer McGruther. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.