Also known as Sorrel, these beautiful, hand-picked hibiscus flowers are blended with warm winter spices in this traditional Caribbean punch. Add a little sweetener and some rum, and you’ve got yourself a great holiday party pleaser.

Directions
Fill large pot with 1/8L water. Add spiced hibiscus punch to pot and bring to a boil. remove from heat and steep for about 10-15 minutes. Add sweetener of choice to taste (we like it with brown sugar or agave), around 50-60g, or 1/4 cup. Let cool. Strain, and place in the refrigerator for at least 4 hours, or overnight. Optional: Add 1 cup overproof rum. Serve over ice with an orange wheel garnish.

Ingredients
Hibiscus, Orange Peel, Ginger, Cinnamon, Cloves.

Net weight: 72g - 4-6 servings.