Honey Hibiscus Orange Punch

Day PartDrinks
Menu PartBeverage
Cuisine TypeAmerican
Honey Hibiscus Orange Punch

Source: 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 non-alcoholic punch. Chef Guas mixes the ingredients ahead of time and keeps the punch refrigerated so it's ready to serve at breakfast or any other time of day.


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


  1. Pour boiling water over hibiscus tea; cover and allow to steep for 30 minutes.
  2. Meanwhile, in small saucepan, combine orange blossom honey and hot water; bring to a boil. Remove from heat and cool orange blossom honey syrup.
  3. Strain hibiscus tea base into large pitcher; add orange blossom honey syrup, orange juice and cold water. Refrigerate until ready to serve.
  4. 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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