Honey-Hibiscus Orange Punch

YIELD: 5 to 6 servings


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.