HIBISCUS GINGER PUNCH

Yesterday was the first day of summer! Happy summer! If you’re big party-thrower, I’ve got an amazing recipe for you. It combines Litha Brew tea and punch! Litha Brew is one of our in-house blends made with all organic and fair trade lemon balm, hibiscus and chamomile. Its lovely ruby-like color really makes the punch pop and its absolutely perfect for summer parties! I call it hibiscus ginger punch.

I can’t think of a better duo than sweet and spicy, which is the reason I paired ginger with hibiscus. There’s something about the two contrasting flavors that work so well.

To begin, using a small saucepan, bring the spring water to a boil then add the tea bags and ginger slice. Turn off the heat and allow the tea bags to steep for 5 minutes then carefully discard the tea bags. Once the tea bags have been removed, bring the tea to a simmer and add the sugar. Stir constantly until the sugar has fully dissolved. Turn off the heat and remove the ginger slice. Allow the mixture to cool to room temperature and place the punch into the refrigerator overnight, or at least one hour.

Once the liquid has cooled, pour into a punch bowl and add ginger ale and seltzer water, sparking water or champagne. Serve with a ladle and pour over ice in a serving glass. Garnish with rosemary if desired.

-Recipe Hack-

Now I know ice is traditional added directly to the punch in the punch bowl, but in my opinion that waters it down. Then ice is added to the glass and now it’s double watered down. I find that omitting the ice from the punch bowl doesn’t dilute or sacrifice the delicious flavor and since the punch has been chilled in the refrigerator before serving, ice really isn’t necessary.

HIBISCUS GINGER PUNCH RECIPE

Ingredients

  • 4.5 cups of spring water
  • 4 Litha Brew tea bags
  • 1 thin piece of ginger, peeled (optional)
  • 1 cup of granulated sugar
  • 4 cups of ginger ale
  • 2 cans of seltzer water, sparking water or champagne
  • Rosemary springs for garnish (optional)

Directions

  1. Using 4.5 cups of spring water, brew the tea for 5 minutes then remove tea bags and add the ginger slice (optional)
  2. Simmer the tea water and sugar. Stirring constantly until the sugar has fully dissolved. Remove the ginger. Turn off heat and allow it to cool to room temperature
  3. Pour the tea syrup you just made into a large pitcher
  4. Add ginger ale and seltzer/sparkling water/champagne
  5. Garnish with rosemary sprigs (optional)

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