Hibiscus punch

This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor -- and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.Total Time: 40 minutes, plus chillingYield: 6 to 8 servings2 cups dried hibiscus (see Tip)1 cinnamon stick (optional)1 (2-inch) chunk of ginger, peeled and chopped (optional)1 teaspoon allspice berries (optional)1/2 cup agave syrup or granulated sugar, or to tasteIceLime wedges, for serving1. Bring 2 quarts water to a boil in a medium stainless-steel pot.2. Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.3. Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.Note: You can use whole hibiscus flowers or pieces, but if using pieces, steep for less time, tasting as you go, until it is your desired strength. If you wish, you can also dilute the drink with water to taste.© 2026 The New York Times Company