6 servings
This punch stands out for its perfect balance between the tartness of hibiscus, the aromatic notes of cinnamon, and the citrusy touch of orange. It’s an ideal pairing for contemporary Mexican dishes, especially during festive celebrations.
Ingredients:
| 1 cup dried (approximately 40 g) | Hibiscus flowers |
| 2 liters | Water |
| 2 (one for slices, one for juice) | Large oranges |
| ½ cup | Sugar or grated piloncillo (adjust to taste) |
| Optional: | |
| 1/2 cup | Reposado tequila or young mezcal |
Procedure:
1. Infuse the hibiscus and cinnamon:
- In a large pot, bring 2 liters of water to a boil.
- Add the hibiscus flowers and cinnamon sticks.
- Let it simmer over medium heat for 10–12 minutes, allowing the liquid to take on a deep red color and the flavors to blend.
2. Incorporate the orange juice:
Squeeze the juice of one orange and add it to the punch.
3. Strain the mixture:
- Remove the pot from the heat and let it rest for a few minutes.
- Strain the liquid to remove the hibiscus flowers and cinnamon sticks, leaving only the infused punch.
4. Sweeten to taste:
- Add 1/2 cup of sugar or piloncillo and mix well until completely dissolved.
- Adjust sweetness as needed.
5. Add the orange slices:
Thinly slice the second orange and add the slices to the hot punch for a fresh aroma and decorative touch.
6. Serve hot:
- Pour into heat-resistant cups or glasses.
- If desired, add a splash of reposado tequila or young mezcal when serving for a more festive twist.
Suggested Garnish:
- Add an orange slice to each cup.
- Optional: A cinnamon stick for decoration.
