Recipe sourced from

Yields ~12 servings


  • 4 1/2 cups water
  • 1 cup dried hibiscus blossoms
  • 1 (2-inch) piece of ginger, thinly sliced
  • 1 cup sugar
  • 4 cups chilled ginger ale
  • 2 (750-mL) bottles chilled sparkling mineral water
  • Optional: ice, garnishes of mint, lemon or lime slices


Combine water, hibiscus blossoms, and ginger in a pot. Bring to a boil, then lower the heat and simmer for 20 minutes. Turn off heat and stir in the sugar. Let cool, strain and chill. If you like, save some of the plumped-up hibiscus blossoms for garnish.

To make the punch, stir the hibiscus juice in with ginger ale and mineral water. Garnish if desired and serve immediately.


Turn this mocktail into a cocktail by substituting the mineral water for champagne or sparkling white wine.