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
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

Sponsored Content
vietnamese banh mi

From Mrs. Dash Foodservice.

When it comes to offering exciting global flavors and ingredients, put it in the customer’s hands—with handhelds, that is. Burgers, sandwiches, wraps and shareables such as wings and tacos are fun, familiar and a value-packed way to leverage consumer fascination with ethnic menu items, including Asian, Latin, Mediterranean, and regional American specialties.

It’s also easy to add a global spin when you start with a popular menu staple like a sandwich. Not only is the sandwich a true citizen of the world—from a Portuguese bifana to a New Orleans...

FSD Resources