Hibiscus Punch

Hibiscus Punch

This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor — and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.

Yield: 6 to 8 servings

2 cups dried hibiscus (see Tip)

1 cinnamon stick (optional)

1 (2-inch) chunk of ginger, peeled and chopped (optional)

1 teaspoon allspice berries (optional)

½ cup agave syrup or granulated sugar, or to taste

Ice

Lime wedges, for serving

Bring 2 quarts water to a boil in a medium stainless-steel pot.

Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.

Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.

Tip: You can use whole hibiscus flowers or pieces, but if using pieces, steep for less time, tasting as you go, until it is your desired strength. If you wish, you can also dilute the drink with water to taste.

Instead of adding sugar or agave syrup, I serve my iced teas with frozen mango chunks - which serves both to cool the tea and adds sweetness to the mix.

In a tall champagne flute, pour 2 parts hibiscus tea, 1 part Grand Marnier, then top with Prosecco. Garnish with lime wedge. You can substitute seltzer water for a non-alcoholic version. You can also mix in a punch bowl for a holiday party.