Hibiscus Punch

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

If you enjoy the tart floral flavor of hibiscus tea, you'll like this unique punch called bissap rouge in Senegal. You can find dried hibiscus (also called roselle or sorrel) in Asian, Mexican, and Caribbean specialty markets, or order online at www.mexgrocer.com.

Ingredients

• 8 cups water
• 1 cup hibiscus pods
• 2/3 cup sugar

Directions

1. Combine water and hibiscus in a large nonaluminum Dutch oven.
2. Cover and let stand 2 hours.
3. Bring to a boil.
4. Reduce heat and simmer, uncovered, 5 minutes.
5. Strain through a sieve, reserving punch; discard solids.
6. Add sugar, stirring until sugar dissolves; chill.

Yield: 8 cups (serving size: 1 cup)