Honey Hibiscus Orange Punch

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
5-6

Tea cocktails, in which tea is combined with vodka, rum, bourbon and other spirits, are popular this season. Chef Guas plays mixologist by crafting a tea punch that focuses on technique and premium ingredients but leaves out the alcohol. He begins by brewing his own herbal tea from dried hibiscus and making a honey syrup from scratch. These go into the shaker with fresh juice, mint and ice to complete the inventive mocktail.

Ingredients

2 cups boiling water

½ cup dried hibiscus blossoms

1 ¼ cups Orange Blossom Honey Syrup (recipe follows)

1 cup fresh squeezed orange juice

2 ½ cups cold water

Ice cubes

1 bunch fresh mint leaves

Orange peel, for garnish

Steps

1.        Pour boiling water over hibiscus, cover and allow to steep for 30 min.

2.        Meanwhile, prepare Orange Blossom Honey syrup; cool and refrigerate until ready to use.

3.        Strain hibiscus tea base into 2-qt. pitcher; add orange blossom honey syrup, orange juice and cold water; stir until dissolved.

4.        To serve, pour 10 oz. punch into cocktail shaker half-filled with ice cubes; add 2 to 3 mint leaves. Close tightly and shake. Pour into a tall glass; garnish with orange peel and fresh mint leaves.

Source: Recipe and photo courtesy of the National Honey Board

Additional Tips

Additional Tips

Orange Blossom Honey Syrup

1 cup orange blossom honey
¼ cup hot water

In small saucepan, slowly bring honey and water to a boil. Remove from heat and allow to cool. Refrigerate if making ahead.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources