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Recipe Detail Page
Hibiscus Mistletoe Punch
Holiday 2023
Dried hibiscus flowers steeped in water provide the bright pink base for this fruity and floral pitcher punch. Moscato rosé, raspberry vodka and a splash of fresh raspberry juice complement the hibiscus and bring it to life with a kiss of effervescence and tangy sweetness. The fresh raspberry juice can be replaced with a store-bought cranberry-raspberry juice for a quicker version.
Makes 8 to 10 drinks
2 1/4 cups (560 mL) water
3 tbsp (45 mL) granulated sugar
1/2 cup (125 mL) dried whole hibiscus flowers
2 cups (500 mL) raspberries, plus more for garnish
1/4 cup (60 mL) lemon juice
3/4 cup (175 mL) Absolut Raspberri Vodka (LCBO 22013)
Rosemary or mint sprigs for garnish
2 cups (500 mL) Jacob’s Creek Moscato Rosé (LCBO 367276)
1. Bring water to a boil in a small pot. Remove from heat. Stir in sugar until dissolved and add hibiscus flowers. Let steep for 15 minutes. Remove flowers and reserve for garnish, if desired. Let mixture cool.
2. Place raspberries and lemon juice in a blender and process until smooth. Pour mixture through a strainer set over a container, pressing down to release as much of the juices as possible. Mixture renders about 1 cup (250 mL). Discard seeds.
3. In a large pitcher or punch bowl, add cooled hibiscus liquid and raspberry juice. Stir in vodka. Chill mixture until ready to use. To serve, garnish pitcher with fresh rosemary sprigs and raspberries. Pour in rosé. Top with crushed ice and reserved hibiscus flowers, if using.
Makes 8 to 10 drinks