Hibiscus tea brings a cranberry-like tart base to your punch recipe, plus the slightly fruity pink infusion from the floral leaves give this punch its festive hue. A sour addition of lime juice balanced with the sweetness of pear juice, orange juice and ginger ale provide a sparkling treat. For extra punch bowl pizazz, add a little spice and a few edible flowers. Punch it up with spirits of vodka or gin and elderflower liqueur to sweeten and add citrus and floral notes in this mix.
Happy Hibiscus Pear Punch
1. Prepare hibiscus tea and cool mixture.
2. Mix tea and all juices into a punch bowl. Add sliced fruit slices and floating anise to infuse additional flavor.
3. Cover and place in the fridge for several hours.
4. Right before guests arrive, uncover the bowl and pour in ginger ale and (and, if you choose, optional spirits).
5. Taste and adjust flavor balance, adding honey to sweeten if needed.
6. Add frozen edible flowers and ice cubes to punch bowl.
7. Serve punch with an elegant whole slice of pear or curl of orange peel.
Classic Old World punch recipes and proportions are remembered by some in the rhyme: “One of sour, two of sweet, three of strong and four of weak”—blending juices, sugar, water, spirits and spices.
Edible Test Kitchen took a fresh approach to punch up the local flavor by using local, seasonal fruits and ingredients with invitingly eye-catching results. Read more about our Punch Revival here, and check out our other fresh party punch recipe, Sparkling Passion Fruit Kiwi Citrus Punch!
Copyright ©2024 Edible Silicon Valley. All rights reserved
