Type what you have

Ingredients

• ✓ hibiscus petal
• water
• mint leaves
• lemon juice

Instructions

1. 1 Bring water to a boil in a stovetop kettle or saucepan. Off heat, add mint leaves, hibiscus petals, and lemon juice; stir once or twice, then cover. Steep before serving, 3 to 5 minutes. Serve either hot or iced.

By Brealyn Hamilton

Ingredients

• ✓ hibiscus petal
• water
• basil
• black tea leaves
• lime zest

Instructions

1. 1 Bring water to a boil in a tea kettle or saucepan. Off heat, add hibiscus, basil, tea leaves, and lime zest; stir once or twice, then cover. Steep before serving, 3 to 5 minutes.

By Brealyn Hamilton

Ingredients

• ✓ hibiscus petal
• water
• lemon juice
• sugar
• lavender flower

Instructions

1. 1 Mix 3 cups water and lemon juice together in a large pitcher. Refrigerate until chilled.
2. 2 Bring remaining 3 cups water, sugar, lavender, and hibiscus to a boil in a medium saucepan. Reduce heat to medium-low and simmer for 10 minutes, then cool.
3. 3 Strain lavender-hibiscus liquid through a sieve into a pitcher; discard solids. Stir lemon water into lavender-hibiscus liquid. Refrigerate until cold.

By BobbieLynn

Ingredients

• ✓ hibiscus petal
• water
• lime juice
• ginger liqueur
• ginger beer
• mint
• ginger

Instructions

1. 1 Steep hibiscus flowers in boiling water for 5 minutes; strain into a heatproof bowl set in a bowl of ice to speed cooling. Cool completely.
2. 2 Transfer to a small pitcher. Stir in lime juice and ginger liqueur. Pour into ice-filled Collins glasses (about 5 oz. per glass) and top each with 1 oz. ginger beer. Garnish with mint sprigs and ginger slices.

By Juliana Hale

Ingredients

• ✓ hibiscus petal
• water
• cinnamon stick
• clove
• allspice berry
• nutmeg
• sugar
• ice cube
• sparkling water
• lime

Instructions

1. 1 Combine water, hibiscus petals, cinnamon stick, whole clove, allspice berry, and nutmeg in a medium saucepan over high heat; bring to a boil. Reduce heat; simmer 1 ½ hours.
2. 2 Off heat, stir in sugar until dissolved, about 1 minute. Cool syrup to room temperature, about 1 hour. Refrigerate until ready to use.
3. 3 Fill 10 glasses with ice. Add 3 fluid ounces hibiscus syrup to each glass; top with 8 fluid ounces sparkling water. Squeeze 1 lime wedge into each glass.

By CJ

Ingredients

• ✓ hibiscus petal
• water
• white sugar

Instructions

1. 1 Place the hibiscus flowers in a pot and cover with boiling water. Sweeten to taste and allow to cool. Strain and pour into a pitcher. Refrigerate until well chilled.

By Afiyet_olson

Ingredients

• ✓ hibiscus petal
• water
• cinnamon stick
• clove
• nutmeg
• allspice
• brown sugar
• white sugar

Instructions

1. 1 Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
2. 2 Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

By Sherbear1

Ingredients

• ✓ hibiscus petal
• rolled oat
• almond
• coconut
• cashew
• hazelnut
• sunflower seed
• pumpkin seed
• maple syrup
• safflower oil
• kosher salt
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
3. 3 Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.

By Twinmadre99

Ingredients

• ✓ hibiscus petal
• water
• honey
• cinnamon stick
• cardamom
• rose wine
• brandy
• brown sugar
• elderflower syrup
• triple sec
• pineapple
• apple
• strawberry
• orange
• lemon

Instructions

1. 1 Bring water, hibiscus petals, honey, cinnamon sticks, and cardamom to a boil in a large pot. Remove from heat and allow to steep for 1 hour; strain. Stir wine, brandy, brown sugar, elderflower syrup, and triple sec into strained hibiscus water until sugar is dissolved. Add pineapple, apples, strawberries, oranges, and lemon. Refrigerate 8 hours or overnight.

By chikalin

Ingredients

• ✓ hibiscus petal
• clove
• orange
• mexican hawthorn
• water
• cinnamon stick
• granny smith apple
• sugar cane
• pear
• brown sugar
• rum

Instructions

1. 1 Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
2. 2 Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
3. 3 Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
4. 4 Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.

By FOODBEAST