Sparkling Hibiscus Holiday Punch
This Sparkling Hibiscus Holiday Punch is the perfect festive addition to your holiday made with hibiscus tea, fresh fruits and ginger ale.
Equipment
- 3 silicone mini bundt pans (6-count each) I purchased these on Amazon linked in blog post above.
Ingredients
- 12 cups filtered water
- 10 hibiscus tea bags
- 1/2 teaspoon pure stevia
- 1.5 cup freshly-squeezed lime juice
- 4 cups apple juice
- 1.5 cup concord grape juice
- 3 cans Olipop ginger ale
Oversized Ice Cubes:
- 12 oz fresh cranberries
- 6 oz raspberries
- 4 oz pomegranate seeds
- 1 bundle each of fresh rosemary and sage leaves
- 1 cup concord grape juice
- 5 cups filtered water
Instructions
- Begin by making oversized decorative ice cubes. Combine grape juice and filtered water in an easy-to-pour pitcher or decanter. Arrange silicone molds on a sheet pan that will slide into your freezer with ease.
- In each mold, arrange a combination of fresh cranberries, raspberries, pomegranate seeds, sage leaves and rosemary sprigs, filling garnishes to the top. Slowly add liquid to the tops and freeze, ideally overnight.
- The day before your event, begin by making your hibiscus tea. In a large stockpot, bring water to a boil, remove from heat then add hibiscus tea bags to steep. Remove bags after 15 minutes, stir in stevia and let cool completely.
- After tea has cooled, combine tea with remaining juices, excluding the canned ginger ale. Let chill until ice cold, preferably overnight to allow flavors to develop.
- To serve, add hibiscus punch to a large punch bowl and stir in canned ginger ale. Finish with decorative ice cubes and serve.