Hibiscus Punch

This recipe was curated for the Cultured Cup by Kyra Effren

Hibiscus creates bright red hued beverages that are summer thirst quenchers in many cultures: Mexico has agua de Jamaica, Senegal has Bissap, Jamaica has sorrel, Egypt has Kardadeh, just to name a few. We were inspired by these to create a delicious drink that punches up the flavor but cools down the body with this fun spiced Hibiscus Punch by resident culinary extraordinaire, Kyra Effren! 

Ingredients: 

• ¼ cup Hibiscus Ruby Red tea leaves
• ¼ cup candied ginger in syrup*
• ¼ agave syrup (or corn syrup)
• 4 cups water
• 4-5 tsp/10-12 grams of loose-leaf tea  (your preference. We like Keemun Single Malt, Irish Breakfast, or Madagascar Vanilla for a sweeter option) 

Directions: 

1. Boil water and steep your preferred tea for 5 minutes and strain. 
2.  Add the Hibiscus leaves, ginger, and syrup and stir until incorporated. 
3. Steep for 1 hour. 
4. Strain mixture and chill. 
5. Serve over ice with lime or lemon wedges.

Note: This is a  strong blend, it can be diluted with water to your preference. 

*You can substitute the candied ginger in syrup with crystallized candy ginger that has been finely chopped.