AUTHOR: BRIDGET-FOLIAKI DAVIS OF 'BRIDGET'S HEALTHY KITCHEN'
Gluten free | Refined sugar free | Dairy free | Vegan friendly
Makes 2 litres (4 pints)
This is such a pretty punch and a real show stopper thanks to the hibiscus (rosella) flowers that magically open up once they are added to the liquid. See below to learn how to make this delicious hibiscus punch for your upcoming event.
Your Hibiscus Punch Recipe: Helpful Hints & Tips
Not only is this Hibiscus Punch pretty, but with the option to avoid adding any refined sugar, it's pretty healthy as well.
I use sweet as fibre syrup in the punch for sweetness which is a prebiotic dietary fibre that is sugar-free yet tastes like candy floss!
Fibre syrup is a natural product similar to maple syrup in texture and is a great sugar and syrup alternative for anyone wanting to limit sugar in their diet. It is low in calories, good for gut health, and won't spike blood gluscose making it a great addition to a sugar-free diet.
1.5 litres (3 pints) warm water
8 hibiscus flower tea bags
Small handful of fresh mint leaves + extra for serving
100ml (3.5 oz) sweet as fibre syrup
250ml (8 1/2 oz) freshly squeeze orange juice, pulp free and chilled
250ml (8 1/2 oz) naturally sweetened lemonade, chilled
6-8 hibiscus flowers
Ice to serve
Firstly brew the tea by heating the water in a pot with the tea bags, mint leaves and fibre syrup. Allow the water to come to the boil and then turn the heat off. Allow the tea and flavours to steep in the water for 30 minutes.
Remove the tea bags and mint, and then chill the hibiscus tea until cold.
When ready to serve your punch, mix the chilled tea with the orange juice and lemonade in a punch bowl or drinks fountain. Add the hibiscus flowers, a handful of ice and a few mint leaves to float on top.
Taste the punch for flavour, adding more lemonade or orange juice to taste.
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Author Bio: Bridget's Healthy Kitchen
Bridget Foliaki-Davis is a multi award winning chef and cookbook author having won 5 World Gourmand Cookbook awards including best breakfast cookbook that was named by UNESCO as one of the most influential cookbooks in the world for the last 25 years.
As a reformed unhealthy and overweight chef, Bridget now creates flavour-first delicious recipes that have no sugar, gluten or dairy, that are gut friendly and anti-inflammatory and have the ability to inspire, heal and transform people's lives.
Bridget has cooked all over the world and worked with famous chefs like Marco Pierre White and Tetsuya Wakuda, for Kings and Queens, Oprah, Jacinda Arden and has worked as a VIP chef for tech giants Google and Lenovo.