Wednesday, July 8, 2015

Strawberry Hibiscus Ginger Punch - Perfect Summer Drink

Hello Friends,

Since it is so hot and humid (at least in NYC), I wanted to share this simple punch recipe with you, courtesy of Curtis Stone. Even though I was making iced drinks with hibiscus for years (I love hibiscus+chrysanthemum combination), the idea of adding strawberries and fresh ginger is simply brilliant.

1/2 cup of sugar
1 cup of dried hibiscus flowers (can usually be found in International stores)
2 cups of fresh strawberries, sliced in half (I often add some frozen berries if I ran out of strawberries)
2 inch piece of fresh ginger, thinly sliced
7-8 cups of water

In a medium saucepan, add 4 cups of water and 1/2 cup of sugar. Bring to a simmer over medium-high heat, stirring occasionally to make sure the sugar will dissolve. Turn off the heat, and add hibiscus flowers, strawberries, and ginger. Cover the saucepan and let everything steep for about 2 hours.
Strain the liquid into a bowl first and then transfer into a pitcher. Add 3-4 cups of water, depending on your taste. You can serve over ice or just store the pitcher in the freezer - this is something that we do!

Depending on your taste, the punch might be a touch bit sweet, so feel free to add some punch to the glass and then add more water to dilute. In that case, the punch will last longer :)

Hope you enjoy!



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