Hibiscus Punch with Orange and Cilantro

I can't help it. I try new stuff all the time. I hate getting stuck in a rut. My husband complains sometimes because he likes his rut and is sick of trying new stuff. "Why can't we have spaghetti or pork chops?" He says. We DO have spaghetti and pork chops. But sometimes, when I get a food idea in my head, spaghetti and pork chops will have to wait!

So the other day, I found some dried Hibiscus flowers in the Mexican cooking section at the grocery store. In Spanish, they're called Jamaica (HA-MY-KA). Since living in Nicaragua a couple years ago, I've been missing my "aguas frescas". "Fresh waters" basically refer to teas or juices made fresh that day. 

So I brought this lovely package home and boiled its contents for about 10-15 minutes. The water turns bright red, and after I poured off the water, I boiled some more! A small package is good for at least a GALLON!

But then, after adding sugar, I thought about our Secret Ingredient, CILANTRO. And oranges sounded like something that would taste yummy in this drink.
--Jenny


Hibiscus Punch with Orange and Cilantro
 
1 package hibiscus flowers
a pot of water, up to a gallon
sugar (I added about 1 1/2 cups)

Boil about 10-15 minutes and pour off. Continue until you have about a gallon. Add sugar to taste and Refrigerate.

Slices of Orange, fresh juice
Crushed Cilantro

Add orange and cilantro. I even added some of the orange juice, for more sweetness and orange flavor. Even though the cilantro is a garnish, it adds a "bite" to the drink! YUM! Enjoy!

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