Curtis Stone’s Strawberry-Hibiscus Punch

Strawberry-Hibiscus Punch

(Makes 6–8 cups)

In large heavy saucepan, combine 4 cups of filtered water with sugar and bring to simmer over medium-high heat, stirring to dissolve sugar. Remove pan from heat and add hibiscus flowers, strawberries, and ginger. (Be sure to pause and take note of how beautiful the mixture looks.) Steep for about 2 hours.

Strain liquid into bowl and stir in 2 to 4 cups of filtered water, depending on your taste. Transfer punch to pitcher. Serve over ice and garnish with more strawberries.

Make it ahead: The punch can be made up to 5 days ahead, covered, and refrigerated.

Per Serving
Calories: 112
Total Fat: 0 g
Saturated Fat: 0 g
Sodium: 10 mg
Carbohydrate: 29 g
Fiber: 1 g
Protein: 0 g
Diabetic Exchanges: 2 carbs

If you think this is good, you should try Curtis Stone’s Green and Yellow Bean Salad.