Honey Hibiscus Orange Punch

Honey Hibiscus Orange Punch



  • 2 cups boiling water
  • 1/2 cup dried hibiscus blossoms
  • 1 1/4 cup honey syrup
  • 1 cup orange juice, fresh squeezed
  • 2 1/2 cups cold water
  • Ice cubes, for serving
  • 1 bunch mint leaves, fresh
  • orange peel, for garnish

Orange Blossom Honey Syrup

  • 1 cup orange blossom honey
  • 1/4 cup hot water


  1. Punch: Pour boiling water over the hibiscus, cover and allow to steep for 30 minutes. During this time, make the Orange Blossom Honey Syrup.
  2. Strain the hibiscus tea base into a 2-quart pitcher; add the orange blossom honey syrup, orange juice and cold water; stir until dissolved.
  3. 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).
  4. 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.

Yield: 5 to 6 servings

Recipe and photo used with permission from: National Honey Board