Thirsty Thursdays: Hibiscus Punch with Apple and Lemon

May 24, 2012

Hibiscus punch with apple and lemon is a refreshing summertime drink.  Hibiscus flowers have a fruity flavor that pair wonderfully with the sweet apples and bright lemons.  You can find dried Hibiscus flowers loose or in tea bags at tea shops and specialty grocery stores.  This recipe can easily be multiplied if you are serving a crowd of people.  Also, this hibiscus punch can be transformed into a cocktail with the addition of tequila or even champagne.  

Hibiscus Punch with Apple and Lemon


5 cups water (bring to a boil)
1 tablespoon loose Dried Hibiscus Flowers or 4 tea bags
1 Apple
2 Lemons
1 1/2 teaspoons Stevia (3 packets)


Put 1 Tablespoon Hibiscus Flowers in Tea Holder.

Use Stainless Steel Tea Infuser. Let sit for 15 minutes and remove infuser.

After cooling a bit, put 2 of the cups of hibiscus water in a blender.

Add apple (sliced) and the juice of 2 lemons. Blend well.

Strain tea through nut milk bag or cheese cloth.

Mix with the other 3 cups of tea. Add ice and enjoy. 

Garnish with lemon slices.

If you have a juicer, you can juice the apples & blend. No straining needed.

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