Refreshing Weeks Honey-Hibiscus Orange Punch for Summer

Refreshing Weeks Honey-Hibiscus Orange Punch for Summer

Transport yourself to palm trees and crystal blue waters, even if it is just beside your deck this Summer!

Weeks Honey Hibiscus Orange

YIELD: Makes 5 to 6 servings


  • 2 cups - boiling water
  • 1/2 cup - dried hibiscus blossoms, or hibiscus tea
  • 1 1/4 cup - Orange Blossom Honey Syrup, (recipe follows)
  • 1 cup - orange juice, fresh squeezed
  • 2 1/2 cups - cold water
  • ice cubes, for serving
  • 1 bunch - mint leaves, fresh
  • orange peel, for garnish

For Orange Blossom Honey Syrup:


  1. Pour boiling water over the hibiscus, cover and allow to steep for 30 minutes.
  2. During this time, make the orange blossom honey syrup: in a small saucepan, slowly bring honey and water to a boil.
  3. Remove from the heat and allow to cool (this can also be made ahead of time and refrigerated until use).
  4. Strain the hibiscus tea base into a 2-quart pitcher; add the orange blossom honey syrup, orange juice and cold water; stir until dissolved.

To serve: Pour 10 ounces of the punch into a cocktail shaker half-filled with ice cubes and 2 to 3 mint leaves; close tightly and shake. Pour into a tall glass; garnish with orange peel and fresh mint leaves. Serve immediately.

To view this recipe demonstration by Chef Guas, click here.

Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.

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