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Honey-Hibiscus Orange Punch


Honey-Hibiscus Orange Punch

This easy, kid-friendly punch recipe is made with hibiscus blossom tea, orange blossom honey syrup, and a bit of orange juice. Add some sparkling wine to turn this festive punch into a cocktail.


Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.


  • 2 Cups boiling water
  • ½ Cup dried hibiscus blossoms
  • 1 ¼ Cup orange blossom honey
  • ¼ Cup hot water
  • 1 Cup orange juice, fresh squeezed
  • 2 ½ Cups cold water
  • Ice cubes, for serving
  • 1 bunch mint leaves
  • Orange peel, for garnish


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.