Flower Punch

Yield: Makes 6 cups (1.5 L) + bubbles


3 cups (750 mL) water

6 dried hibiscus flowers (or hibiscus tea if you can’t find the flowers)

3 cups (750 mL) pomegranate juice

2 Tbs (30 mL) gin

3 Tbs (45 mL) sage simple syrup

Ginger beer to top

Simple Syrup

1 cup (240 mL) water

½ cup (120 mL) sugar


  1. Add water to a small pot over medium-high heat.
  2. Add the hibiscus flowers (or tea). Bring to a boil. Turn off heat and let cool.
  3. Remove flowers or tea bag. Refrigerate until cold.
  4. Add pomegranate juice, gin and simple syrup.
  5. When ready to serve - top with ginger beer and plenty of ice cubes.
  6. Simple Syrup
  7. Bring water and sugar to a boil for 2 minutes, making sure all the sugar has dissolved.
  8. Remove from heat and let cool.
  9. If you would like to add the herbs in the recipes, add a sprig of rosemary or a few leaves of sage or mint to the pot. Remove before serving.

Find more recipes for holiday punch in December’s issue of Culinaire.

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