Pomegranate-Hibiscus Punch
When you’re hosting a party, big-batch cocktails are the way to go. Just whip up the drinks in advance so you won’t have to tend bar while everyone else is having a good time. This crimson cocktail, made with hibiscus syrup and pomegranate juice, captures the spirit of autumn in a glass. The recipe makes eight drinks and is easily scalable up or down depending on the size of your gathering. To add a fanciful finish, chill the drinks with ice cubes shaped like flowers, frozen in a specially designed ice mold.
Ingredients:
- For the hibiscus syrup:
- 1 cup (8 oz./250 g) sugar
- 1 cup (8 fl. oz./250 ml) water
- 6 hibiscus tea bags
- 2 cups (16 fl. oz./500 ml) pomegranate juice
- 1/2 cup (4 fl. oz./125 ml) fresh lime juice
- 1/2 cup (4 fl. oz./125 ml) fresh orange juice
- 1/2 cup (4 fl. oz./125 ml) hibiscus syrup
- 1 cup (8 fl. oz./250 ml) tequila
- 1/4 cup (2 fl. oz./60 ml) triple sec
- Ice cubes
- Prosecco or sparkling water as needed
- Frozen blood orange or naval orange rounds for garnish
- Frozen pomegranate seeds for garnish
Directions:
To make the hibiscus syrup, in a saucepan over medium-high heat, combine the sugar and water. Bring to a boil, stirring occasionally until the sugar has dissolved, about 2 minutes. Remove from the heat, add the tea bags and let steep for 20 minutes. Remove the tea bags and let the syrup cool completely, then refrigerate until ready to use. The syrup can be stored in an airtight container in the refrigerator for up to 2 weeks.
In a large punch bowl or pitcher, stir together the pomegranate juice, lime juice, orange juice, hibiscus syrup, tequila and triple sec. Refrigerate the mixture until cold, at least 2 hours or up to overnight.
Ladle or pour the punch into ice-filled glasses, then top each with a splash of prosecco or sparkling water. Garnish with an orange round and pomegranate seeds and serve immediately. Serves 8.
Williams Sonoma Test Kitchen
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