Honey-Hibiscus Orange Punch

Honey-Hibiscus Orange Punch

What’s a summer cookout without a refreshing beverage? As an all-natural sweetener, honey is an ideal base for all kinds of beverages, from cocktails to iced tea. This Honey-Hibiscus Orange Punch from our good friend and fellow honey lover Chef David Guas is exotic and fruity and exudes everything we love about summer!

Yield: 5 to 6 servings
Prep Time: 15 minutes
Total Time: 45 minutes


  • 2 cups - boiling water
  • ½ cup - dried hibiscus blossoms, or hibiscus tea
  • 1¼ cup - Orange Blossom Honey Syrup, (recipe follows)
  • 1 cup - orange juice, fresh squeezed
  • 2½ cups - cold water
  • Ice cubes, for serving
  • 1 bunch - mint leaves, fresh
  • Orange peel, for garnish
  • For Orange Blossom Honey Syrup:
  • 1 cup - orange blossom honey
  • ¼ cup - hot water


Pour boiling water over the hibiscus, cover and allow to steep for 30 minutes. During this time, make the orange blossom honey syrup: in a small saucepan, slowly bring honey and water to a boil. Remove from the heat and allow to cool (this can also be made ahead of time and refrigerated until use). Strain the hibiscus tea base into a 2-quart pitcher; add the orange blossom honey syrup, orange juice and cold water; stir until dissolved.

To serve: Pour 10 ounces of the punch into a cocktail shaker half-filled with ice cubes and 2 to 3 mint leaves; close tightly and shake. Pour into a tall glass; garnish with orange peel and fresh mint leaves. Serve immediately.

To view this recipe demonstration by Chef Guas, click here.

Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.