This time of year calls for a good ol’ holiday punch recipe. As the standard yule tide drinks like egg nog and hot chocolate call for dairy, those of us who don’t drink cow’s milk need a treat too! So, I decided to make a delicious alcohol-free punch for my family’s holiday pot luck that would be festive, good for your health and of course beautifying!
I’ve never made a punch before so was really starting from ignorance. From my online search I found that most of them were a simple mix of store bought juice and ginger ale but I wanted to make everything from scratch – no mix, no concentrate and no soda pop! While I usually modify a recipe to adhere to my restrictions, this time I really needed to just get my creativity flowing and create something new.
So, I decided to use:
Hibiscus – for a lovely red color – also great for inflammation and heart health
Fresh ginger – to skip ginger ale and also promote good digestion after a celebratory meal
Lemon (and lime) juice – a nice bit of tartness and liver cleansing action.
I tried this combo sweetened with green stevia and it made it look very weird. Like a bunch of moss was floating in red soup – still my family liked it a drank it all up and the kids actually really loved it (makes a monster punch substitute?). However I made it again – and used agave – take was way more attractive. I served it at a party we threw and it was gone in a flash. You can use this with alcohol too if you like. Its better to drink with healthy mixer than with icky sugary pop that dehydrates you and depletes nutrients!
So if you’re looking to make something for your NYE party that’s tasty and refreshing, give this recipe a try!
Kristen’s au Naturel Holiday Punch
Ingredients:
1 cup water
2 tablespoons of hibiscus petals (or my Anti-Inflammatory Tea and paying attention to add lots of the hibiscus in it (this is what I used). You can get the hibiscus petals in the form of hibiscus tea).
1 ginger root that is about three inches in length
2 juice of lemons
2 juice of limes
2 bottles of mineral water – 1 litre
ice
natural sweetener. I used agave (1/3 cup) but you can use maple syrup or coconut sugar. I didn’t like my green stevia trial so I would skip green stevia. Everyone likes different sweetness levels so dose according to taste.
Directions:
1. Peel the ginger and chop it into small pieces (about 1/2 inch thick). The more surface area the more gingery it is.
2. Add this ginger to the water and bring it to a boil. This makes for a spicy ginger tea.
3. As soon as it starts to boil. Turn off the heat and add the hibiscus/ anti-inflammatory tea. Let this sit for 5 minutes.
4. Strain and cool. I strained it into a mason jar so I could transport it to my family party at my cousin’s house. Assembling it on-site is way easier to bring this concentrate than trying to bring it there made (hello car spills!)
This deep red concentrate will make a lovely pink punch!
5. When you’re read to serve, add the concentrate, lemon and lime juice, mineral water, and natural sweetener together. Garnish how you like and add the ice!
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