JesseEatzA vibrant, ruby-red refreshment that brings the heat of the Caribbean sun and the cool of a ginger breeze right to your glass.
In a medium saucepan, combine the water, hibiscus flowers, sliced ginger, and cinnamon stick. Bring to a boil.
Once boiling, reduce heat and simmer for about 5 minutes. Stir in the brown sugar until completely dissolved.
Remove from heat and let the mixture steep and cool completely. This allows the flavors to deepen and the color to become a rich burgundy.
Strain the mixture through a fine-mesh sieve into a large pitcher, discarding the solids. Refreshing!
Stir in the fresh lime juice and dark rum. Chill in the refrigerator until ice cold.
When ready to serve, fill glasses with ice, pour the hibiscus base until 3/4 full, and top with a splash of fizzy ginger beer. Garnish with a fresh mint sprig and a lime wheel.
The secret to a great punch is the balance between the tart hibiscus and the deep sweetness of the rum. If you want to keep it family-friendly, just swap the rum for a little extra ginger beer. Make sure to slap your mint between your palms before garnishing to release those essential oils!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.