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–+ servings

Hibiscus Pineapple Punch Cocktail Recipe

Hibiscus Pineapple Punch Cocktail Recipe
This tasty cocktail blends tropical flavors with a vibrant hibiscus tea base. It's perfect for summer parties or anytime you want a refreshing drink.
John
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 8

Equipment

  • Large pitcher
  • Mixing spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Fine-mesh strainer
  • Ice cube tray
  • Glasses for serving

Ingredients

Here's what you'll need to make a batch of Hibiscus Pineapple Punch:

  • 4 cups water
  • 1/4 cup dried hibiscus flowers
  • 1/2 cup sugar
  • 2 cups fresh pineapple juice
  • 1/4 cup lime juice
  • Ice cubes
  • Pineapple slices and mint for garnish

Adjust the sugar to taste. For a non-alcoholic version, skip the rum or replace it with sparkling water.

Instructions

Follow these steps to make the cocktail:

  • Boil 4 cups of water in a pot. Remove from heat and add hibiscus flowers.
  • Let steep for 10 minutes, then strain out the flowers.
  • Stir in sugar until it dissolves.
  • Let the tea cool to room temperature.
  • In a large pitcher, mix the cooled hibiscus tea, pineapple juice, and lime juice.
  • Add rum if using.
  • Chill in the fridge for at least 1 hour.
  • Serve over ice, garnished with pineapple slices and mint.

Stir well before pouring.

    Notes

    The hibiscus tea can be made ahead of time and stored in the fridge for up to 3 days.
    For best flavor, use fresh pineapple juice. If using canned, choose 100% juice with no added sugar.
    To make it fizzy, add a splash of club soda to each glass when serving.
    This punch is great for parties. You can easily double or triple the recipe to serve a crowd.