Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.
Pour the boiling water over the hibiscus, cover and allow to steep for 30 minutes.
During this time, make the orange blossom honey syrup: in a small saucepan, slowly bring honey and water to a boil. Remove from the heat and allow to cool (this can also be made ahead of time and refrigerated until use).
Strain the hibiscus tea base into a 2-quart pitcher; add the orange blossom honey syrup, orange juice, and cold water; stir until dissolved.
Pour 10 ounces of the punch into a cocktail shaker half-filled with ice cubes and 2 to 3 mint leaves; close tightly and shake. Pour into a tall glass; garnish with an orange peel and fresh mint leaves. Serve immediately.