Hibiscus Summer Punch
Hibiscus Summer Punch. On rustic wooden table.
An adequately filled punch bowl can make or break any summer party. The Hibiscus Summer Punch is one the best fruity/citrus-forward drinks for your guests to enjoy with a fresh blend of natural ingredients and enough alcohol to make everyone feel laid back.
Your guests will enjoy a fruity/citrus-forward drink that is as refreshing as it is delicious. Fill a bowl with this adult beverage, and it might be the thing that makes your next summer party.
So if you are planning a get-together, consider including this delicious Hibiscus Summer Punch on the drink menu.
- Prep Time1 hr
- Total Time1 hr 10 min
- Yield62 oz
- Serving Size2 oz
To Make Hibiscus Punch:
The Liquid Part of the Punch
- 15 oz London Dry Gin
- 10 oz Hibiscus Tea, chilled
- 1½ oz Crème de Cacao, white
- 5 oz Fresh Lemon Juice
- 2½ oz Simple Syrup
- Cubed Ice
For Topping & Garnish
- 10 oz Bitter Lemon Soda
- 1½ cups Raspberries
- 1½ cups Sliced Strawberries
- Orange Zest
Service Items
How To Mix The Punch
Prepare The Hibiscus Tea
- Steep two tea bags (or as many as needed) of hibiscus tea in 10 oz of boiling water for 5 minutes.
- Remove the tea bags, and let the tea cool to room temperature.
- Refrigerate until it is time to make the punch.
To The Punch Bowl Add
- 15 oz London Dry Gin
- 10 oz Chilled Hibiscus Tea
- 1 ½ oz Crème de Cacao, White
- 5 oz Fresh Lemon Juice
- 2½ oz Simple Syrup
- Add cubed ice while stirring gently with a ladle to mix the punch.
Top & Garnish
- Top with 10 oz Bitter Lemon Soda
- Add the garnish 3 cups of raspberries and sliced strawberries
- Grate orange zest over the punch
Fill a few 2 oz punch glasses and set them to the side of the bowl and in front of the remaining empty glasses. Place the ladle in the punch bowl. This is a marvelous concoction that packs a punch while refreshing your guests.Â
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