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This easy hibiscus Bacardi rum punch is sweet, slightly tart, and full of flavor. My hibiscus Bacardi rum punch is perfect for Juneteenth and any other celebrations.
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Juneteenth is an excellent time to celebrate one of America's unsung holidays. It's a time to remember how far we've come as a country but, most importantly, how far we've come as a member of the black community.
Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.
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Key Ingredients
To make this delicious hibiscus rum punch, you will need the following key ingredients:
Dried Hibiscus
Hibiscus is a sour and tangy flavor similar to cranberry juice.
White Rum
White rum is made from sugar cane, molasses, and water. It doesn't have the warm spices or caramel color added to it like spiced rum.
Orange Juice
Orange juice provide a sweet citrus tang to the punch.
Pineapple Juice
Pineapple juice provides the tartness floral flavor which cuts through the sweetness of the hibiscus syrup and orange juice.
Red Grenadine
Red grenadine doesn't have a particular flavor but is used for heightening the red color of the punch. It's used traditionally in rum punch recipes.
How do you make Hibiscus (Jamaica) rum punch?
Making a hibiscus (Jamaica) Bacardi rum punch is very simple. All you need is a few ingredients.
To make hibiscus (Jamaica) rum punch: First, you have to make a hibiscus simple syrup. Then combine hibiscus simple syrup, Bacardi rum, and equal parts orange juice and pineapple juice. Serve over ice with a splash of red grenadine.
Frequently Asked Questions
Here are answers to some of the most frequently asked questions about hibiscus rum punch:
Hibiscus is a flower with red petals dried and used for various reasons, from making tea to helping lower blood pressure. Hibiscus flowers come in several colors of red, pink, purple, yellow, and orange. The most common dried and sold in grocery stores are red.
Are hibiscus and Jamaica the same? Yes. Jamaica is the Spanish name for hibiscus. You will also see them referred to as sorrel, or Jamaican sorrel.
To make hibiscus tea, you need to steep the dried leaves. I like to make a hibiscus simple syrup first. For 1 cup of hibiscus simple syrup: You’ll need 1 cup dried hibiscus leaves, 1 cup water, and ¾ cups sugar. Turn on the heat to medium in a medium pot add the hibiscus leaves, water, and sugar together. Bring to a boil, remove from heat and cool for 15 minutes.
Hibiscus (Jamaica) has a similar sweet and tart flavor to cranberry juice. Unlike cranberry juice, if you want to reduce the tartness, you can add more sugar to balance it out.
You can purchase hibiscus near you by going to your local Latin grocery store. You can find it in the produce section; sometimes, it’s available to buy by the pound or pre-packaged in 2 lbs. bags.
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Can you make it ahead?
Fridge: Hibiscus Simple Syrup: You can make the hibiscus simple syrup 1-3 days in advance. Keep in an airtight container in the refrigerator.
Hibiscus Rum Punch: You can make the hibiscus rum punch 1 day in advance. Keep in an airtight container or cover in a pitcher. Stir before serving.
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Substitution Options:
Common One to One Substitutions:
Granulated Sugar = Raw Cane Sugar
Malibu Rum or Your Favorite Rum = Bacardi Rum
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Juneteenth Virtual Cookout Recipes
Full Participant List
Watermelon Ice Pops by A Girl Called Adri
Juneteenth Soul Rolls by Black Girls Who Brunch
Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread
Strawberry Collins by Brownbelle
Peach Cobbler Cinnamon Rolls by Butter Be Ready
Red Hot Pepper Shrimps by Chef and Steward
Jalapeno Cornbread Muffins by Chef Curl Ardee
Lemon Sour Cream Pound Cake by Chenée Today
Vegan Ranch Style Beans by Collards Are The Old Kale
Jamaican Jerk BBQ Ribs by Cooks with Soul
Sweet and Tangy Coleslaw by Crumb-Snatched
Strawberry-Basil Sorbet by D.M.R. Fine Foods
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Red Velvet Cookies by Dish It With Tisha
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BBQ Baked Beans by Food Fidelity
Black Eyed Pea Salad by FoodLoveTog
Harissa Honey Roasted Vegetable Skewers by Geo’s Table
Gluten Free Peach Cobbler (Vegan) by Good Food Baddie
Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip
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Tamarind BBQ Wings by Just Add Hot Sauce
Hibiscus Rum Punch by Kenneth Temple
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Strawberry Lemonade Sangria by Nik Snacks
Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment
Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea
Lemon Meringue Tart by Peaches 2 Peaches
Spicy Shrimp Creole by Pink Owl Kitchen
Strawberry Crunch Cake Brownies by Razzle Dazzle Life
Grilled Maque Choux Salad by Savor and Sage
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📖 Recipe
Hibiscus Bacardi Rum Punch
Ingredients
- 1 cup dried hibiscus leaves
- 1 ½ cups water
- ¾ cup raw cane sugar
- 2 cups white rum
- 1 ½ cups orange juice
- 1 ½ cups pineapple juice
- 2 tablespoons red grenadine
- 1 medium orange sliced ¼ inch thick, garnish
Instructions
- Turn on the heat to medium in a medium pot stir hibiscus leaves, water, and sugar together. Bring to a boil, remove from heat and cool for 15 minutes.
- Strain the hibiscus simple syrup through a fine-mesh strainer over a gallon pitcher. Stir in the rum, orange juice, and pineapple juice. Place in the fridge for one hour before serving or enjoy immediately over ice, add a splash of grenadine, and garnish each drink with an orange slice.
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