Hibiscus Pineapple Punch

By Jennifer McGruther
Jennifer McGruther
Jennifer McGruther
Jennifer McGruther, NTP, is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
July 27, 2021 Updated: July 27, 2021

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.

Jennifer McGruther
Jennifer McGruther
Jennifer McGruther, NTP, is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.