The Twinings Tea Company, which has a presentation at the Festival Center at EPCOT, this weekend, has inspired me to make this post of a herbal tea and fruit juice punch recipe which I created. I was told that Twinings carries a hibiscus, pomegranate, and raspberry tea. This sounds delicious, and when I find it, I will try it.
Although I didn’t know about the Twinings hibiscus tea, and am not using it for this recipe, it is possible that you might use it to substitute for the Nile Valley brand which I am using. Depending on the amount of flavorings in the Twinings tea, you might want to reduce some of the fruit juice in my recipe.
This might make the punch recipe a bit more economical, as pure cranberry juice is quite expensive and difficult to find. Usually, I need to make a trip to the health food store. Big box stores carry apple juice flavored with cranberry juice. Pure doesn’t mean 100 per cent one type of juice. Read the ingredient statement carefully. The labels are very misleading.
Here is my original recipe, it has a sweet tart flavor and it’s very addictive:
Florida Fun Times Hibiscus Punch
6 pure hibiscus tea bags (I order this from Nile Valley Herbs)
3 stevia plus monk fruit packets, I use the Kal Brand
1/4 cup fresh lime juice
1/2 cup 100 % cranberry juice with no additives, sweeteners, or other juices
2 cups Pom Wonderful juice, or other brand of 100 % unsweetened pomegranate juice
In a saucepan, place tea bags and enough spring water to cover plus half inch. Bring to a boil. Boil for five to seven minutes. Turn off the heat and let the infusion of water and tea sit until it is cool.
Meanwhile squeeze and measure out 1/4 cup of lime juice. Set aside.
When the tea has cooled, remove each tea bag, and give them a good squeeze to save every drop.
Place a canning funnel, or other funnel, on top of a 64 ounce glass container. Pour in the hibiscus infusion. I usually sit the glass container in the sink. It’s easier that way.
With a table knife, one at a time, stir in each of the three Kal packets, mixing well after each one with the long table knife.
Add the rest of the ingredients, stirring well.
Add enough spring water to fill the glass container. Cover with the container top, or with waxed paper and a rubber band.
Keep refrigerated. Enjoy over ice, or straight up.