Brunch Punch Recipe

Make hibiscus syrup

Combine the dried hibiscus and 1.5 cups water in a small saucepan. Bring to a gentle simmer over medium heat and simmer 3–5 minutes to extract color and flavor. Remove from heat, cover, and steep 10 minutes. Strain the infusion through a fine mesh sieve into the saucepan (discard solids). While still warm, add 1 cup granulated sugar and stir until fully dissolved. Cool to room temperature, then refrigerate until ready to use. Yields roughly 250–300 ml hibiscus syrup.

Prepare strawberry purée

Place the sliced strawberries and 1 tablespoon granulated sugar in a blender or food processor. Pulse until a smooth purée forms (about 20–30 seconds). If you prefer a smoother liquid, pass the purée through a fine mesh sieve into a bowl, pressing to extract about 1 cup of strained purée; reserve any remaining pulp for garnish or discard. Chill the purée briefly if needed.

In a large pitcher (1.5–2 L capacity), combine the light rum (360 ml), pomegranate juice (600 ml), orgeat (120 ml), fresh lime juice (90 ml), 120–150 ml of the cooled hibiscus syrup (start with 120 ml and taste), and the strained strawberry purée (about 1 cup).

Stir the mixture thoroughly to combine. Taste and adjust balance: add up to an additional 30 ml hibiscus syrup if you want it sweeter or more floral, or another 15–30 ml lime juice if it needs more brightness. If the mix is too intense, dilute with 100–200 ml cold water or chilled sparkling water to lighten.

Chill the punch in the refrigerator for 10–15 minutes if time allows, or serve immediately over ice for a quicker option. Keep any remaining hibiscus syrup refrigerated for up to 7 days.

Fill glasses or a punch bowl with ice to taste. Pour the punch over ice and finish each glass with a garnish: one strawberry half on the rim, a teaspoon of pomegranate arils, a mint sprig, and a lime wheel.

Optional — for a sparkling version: top each serving with 30–60 ml chilled sparkling water or prosecco just before serving to add effervescence. Serve immediately and enjoy.