Hibiscus Punch
Magenta Spice Cooler
Why This Recipe Works
This vibrant magenta punch is a showstopper. It pairs the natural tartness of hibiscus with aromatic cilantro, jalapeño, and a hit of tequila for a perfectly balanced party drink.
Instructions
Soak hibiscus flowers for 30 minutes, then simmer with water and sugar until the flavor is deeply extracted. Strain and chill the resulting hibiscus water.
Muddle the cilantro and jalapeño in a bowl, then stir in the citrus and ginger juices.
Combine the herb mix with the hibiscus water, tequila, and palm syrup in a pitcher and chill for at least 30 minutes.
Serve over ice, topping each glass with sparkling water for a refreshing fizz.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The hibiscus water can be made 1-2 days in advance and stored in the refrigerator. Muddle the cilantro and jalapeño and store in an airtight container in the refrigerator for up to 1 day.
