Punch: Pour boiling water over the hibiscus, cover and allow to steep for 30 minutes.
During this time, make the Orange Blossom Honey Syrup.
Strain the hibiscus tea base into a 2-quart pitcher; add the orange blossom
honey syrup, orange juice and cold water; stir until dissolved.
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).
To serve: 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 orange peel and fresh mint leaves. Serve immediately.