Hibiscus Punch

If you enjoy the tart floral flavor of hibiscus tea, you'll like this unique punch called bissap rouge in Senegal. You can find dried hibiscus (also called roselle or sorrel) in Asian, Mexican, and Caribbean speciality markets, or order online at www.mexigrocer.com.

Yield: 8 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 16.9g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 4mg

Ingredients

  • 8 cups water
  • 1 cup hibiscus pods
  • 2/3 cup superfine sugar

Preparation

  1. Combine water and hibiscus in a large nonaluminum Dutch oven. Cover and let stand 2 hours. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Strain through a sieve, reserving punch; discard solids. Add sugar, stirring until sugar dissolves; chill.
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