Refreshing Hibiscus and Ginger Iced Punch

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A bold, floral punch brewed from dried hibiscus and fresh ginger, chilled and sweetened for a tangy and invigorating party drink. This African-inspired recipe, ready in about 30 minutes, brings together dried hibiscus petals, fresh ginger root, water for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 70 calories and feeds 6, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup dried hibiscus petals
• 2-inch piece fresh ginger root
• 6 cups water
• 1/3 cup honey
• 1/2 cup fresh lime juice
• 1/4 cup mint leaves
• 3 cups ice cubes

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Instructions

1. Step 1: Peel and thinly slice a 2-inch piece of fresh ginger and place it in a large pot with 6 cups water; bring to a boil over medium-high heat.
2. Step 2: Once boiling, add 1/2 cup dried hibiscus petals, reduce heat to low, and simmer uncovered for 15 minutes until the liquid turns deep red and fragrant.
3. Step 3: Remove from heat and strain the mixture into a heatproof pitcher, discarding solids; stir in 1/3 cup honey until fully dissolved.
4. Step 4: Allow the hibiscus-ginger tea to cool to room temperature, then stir in 1/2 cup freshly squeezed lime juice and 1/4 cup fresh mint leaves; refrigerate until chilled.
5. Step 5: Just before serving, add 3 cups ice cubes to the punch and garnish with extra mint leaves for a cool, tangy, and aromatic iced punch.