This is the perfect punch to serve at an afternoon luncheon or tea in the summer. It’s non-alcoholic so if you wish to add alcohol, I would suggest you substitute Prosecco for the ginger ale.
8 tea bags (Red Zinger or other tea containing hibiscus flowers)
4 cups of boiling water
1 quart of chilled pineapple juice
2 cups orange juice
1 quart chilled ginger ale
Steep tea bags in boiling water for 30 minutes.
Remove and discard tea bags
Add pineapple and orange juices
Refrigerate for 4 hours or overnight
Add chilled ginger ale just before serving
recipe from Tea Time magazine
Hibiscus Tea Punch
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