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.