Hibiscus Punch

With it's beautifully deep red colour, this punch is refreshingly tart and sweet with a cranberry like flavour. 

Hibiscus Punch (Agua Fresca de Jamaica)

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makes 6 to 12 servings

12 cups (3 quarts) water

1 1/2 cups caster sugar

1 1/2 cups dried Hibiscus flowers

the freshly squeezed juice of 1 lime

In a large stock pot, bring to a boil, over high heat, the water and caster sugar. Remove from heat and add the dried Hibiscus flowers. Let steep for 15 to 20 minutes.

Strain through a fine mesh sieve into a large, non reactive bowl or pitcher. Add the lime juice and let cool. Refrigerate until ready to drink. Serve over ice and garnish with a lime wedge, if you wish. 

Notes: Hibiscus will stain so do not use plasticware. Be sure to use glass or stainless steel. Try adding fresh ginger and or cinnamon sticks while steeping. Replace the fresh lime juice with freshly squeezed orange juice for a different flavour.    

Have a great Halloween and Day of the Dead (Dia de Muertos)  everyone! - JD