Hibiscus Punch

"I love punches for large parties because you can make them ahead of time," says Kathy Casey. Dried hibiscus flowers, also called flor de Jamaica, give this punch a tart, exotic flavor and a fabulous magenta color. They also make a beautiful garnish. The flowers can be found at Latin and Caribbean markets and at health food stores.

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  • Servings: Makes about 12 drinks

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  • 1 cup dried hibiscus flowers or loose hibiscus tea
  • 48 ounces boiling water
  • 1 1/2 cups honey
  • 32 ounces vodka
  • 8 ounces fresh lime juice
  • 4 ounces pineapple juice
  • 1 teaspoon Angostura bitters
  • Ice
  • Lime wheels, for garnish

How to make this recipe

  1. In a large heatproof bowl, cover the hibiscus flowers with the boiling water and let steep for 10 minutes. Strain into a large heatproof jar, stir in the honey and let cool; refrigerate the flowers. Stir the vodka into the hibiscus liquid and refrigerate until chilled, about 2 hours or up to 4 days. Stir in the lime juice, pineapple juice and bitters. Pour into ice-filled double rocks glasses and garnish with the hibiscus flowers and lime wheels.

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