Best Hibiscus Tea Punch Recipes

Hibiscus Tea Punch image

Provided by Bobby Flay

Time 4h35m

Yield 4 to 6 servings

Number Of Ingredients 8

3 hibiscus tea bags, such as the Republic of Tea brand
2 bottles Sauvignon Blanc
2 cups ruby red grapefruit juice
1 1/4 cups pisco
1/2 cup simple syrup, plus more if desired
1 small mango, peeled, pitted and cut into small dice
1 small orange, halved and thinly sliced
1 cup raspberries or blackberries or a mixture of both

Steps:

Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan. Add the tea bags and steep for 10 minutes. Remove the bags and discard. Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

Hibiscus Tea Punch image

Provided by Food Network

Time 1h15m

Number Of Ingredients 5

8 hibiscus or Red Zinger tea bags
4 cups boiling water
1 1/2 cups sugar or honey
1 (25.4-ounce) bottle sparkling cider, chilled
Lemongrass or lemon wedges to garnish

Steps:

Place the tea bags in a large container. Add the boiling water and let steep 10 minutes. Remove the tea bags; add the sugar or honey while the tea is hot. Refrigerate until ready to use. Add the sparkling cider. Serve in tall glasses over ice. Garnish with lemongrass or lemon.

HIBISCUS TEA PUNCH image

Yield 4 to 6 servings

Number Of Ingredients 8

3 hibiscus tea bags, such as Republic of Tea brand
2 bottles Sauvignon Blanc
2 cups ruby red grapefruit juice
1 1/4 cups pisco
1/2 cup simple syrup, plus more if desired
1 small mango, peeled, pitted and diced to small cubes
1 small orange, halved and thinly sliced
1 cup raspberries or blackberries or mixture of both, rinsed and cleaned

Steps:

Bring 2 1/4 cups of cold water to a boil in a small saucepan. Add the tea bags and steep for ten minutes. Remove the tea bags and discard. Pour the wine into a large serving container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half the diced mango and all of the orange slices. Cover and let sit in the refrigerator for four hours up to 24 hours. Just before serving add the remaining mango and the berries. Serve over ice.