• Jamaican Hibiscus Punch


Jamaican Hibiscus Punch

By Andrew Zimmern

Infused with ginger, citrus zest and spices, this hibiscus punch is tangy and refreshing.

Jamaican Hibiscus Punch

Servings: makes 1 gallon


  • 1 gallon boiling water
  • 1/2 pound dried hibiscus flowers
  • 1/2 cup fresh grated peeled ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon ground clove
  • 2 tablespoons orange zest
  • 2 tablespoons lemon zest
  • 1  1/2 cups sugar
  • 2 quarts water


Bring 1 gallon of water to a boil. Remove from heat, add the hibiscus flowers and ginger. Let steep for two hours at room temperature. Add the cinnamon, mace, clove, orange and lemon zest. Stir to combine, then transfer to a pitcher or other food-safe container and let sit in the refrigerator for 24 hours.

Strain the liquid through a fine mesh cheesecloth so there are no little pieces in the punch. Discard solids.

Bring 2 quarts of water to a boil. Add the sugar and whisk until dissolved. Mix into the strained hibiscus punch. Chill and serve over ice.

Photograph by Madeleine Hill. 

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