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

YieldA Punch Bowl

Serving Size2 oz

Cuisine

American

Course

Drinks

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.