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
1 bunch fresh mint
Orange peel, for garnish
- 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.