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Honey Hibiscus Orange Punch 2019
National Honey Board
Servings
6
6
Cuisine Type
- american
Day Part
- drinks
Menu Part
- beverage
Chef David Guas
Bayou Bakery, Coffee Bar & Eatery
Arlington, Va.
Tea is gaining ground as a mixer for cocktails, but here it adds an intriguing dimension to a nonalcoholic punch. Chef Guas mixes the ingredients ahead of time and keeps the punch refrigerated so it's ready to serve in batches at a large catered event or poured into glasses at a festive brunch.
Ingredients
2 cups boiling water
1/2 cup hibiscus tea
1 cup orange blossom honey
1/4 cup hot water
1 cup fresh-squeezed orange juice
2 1/2 cups cold water
Ice cubes
1 bunch fresh mint
Orange peel, for garnish
Steps
Pour boiling water over hibiscus tea; cover and allow to steep for 30 minutes.
Meanwhile, in small saucepan, combine orange blossom honey and hot water; bring to a boil. Remove from heat and cool orange blossom honey syrup.
Strain hibiscus tea base into large pitcher; add orange blossom honey syrup, orange juice and cold water. Refrigerate until ready to serve.
To serve, pour 10 ounces of punch into cocktail shaker half-filled with ice cubes and 2 to 3 mint leaves; close tightly and shake. Pour into tall glass; garnish with orange peel and additional mint leaves.
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