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Hibiscus Bacardi Rum Punch 

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Hibiscus Bacardi Rum Punch 

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.

Hibiscus Bacardi Rum Punch 

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.

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.

Frequently Asked Questions

Here are answers to some of the most frequently asked questions about hibiscus rum punch:

What is hibiscus?

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?

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.

Hibiscus Bacardi Rum Punch 

How to make Hibiscus (Jamaica) Tea?

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. 

What does hibiscus (Jamaica) taste like?

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. 

Hibiscus Bacardi Rum Punch 

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. 

Where can you buy hibiscus (Jamaica)?

 

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. 

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. 

Hibiscus Bacardi Rum Punch 

Latest Recipe Video:

Substitution Options:

Common One to One Substitutions:

Granulated Sugar = Raw Cane Sugar

Malibu Rum or Your Favorite Rum = Bacardi Rum

Hibiscus Bacardi Rum Punch 

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   

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz   

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   

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu   

Crab Boil & Garlic Butter Sauce by Jamieson Diaries   

Tamarind BBQ Wings by Just Add Hot Sauce   

Hibiscus Rum Punch by Kenneth Temple   

Strawberry Cheesecake Ice Cream by Lenox Bakery   

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread   

Grilled Hot Links & Chow Chow by Meiko And The Dish   

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   

Savannah Red Rice by Seasoned To Taste   

Country Style Potato Salad    by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel   

Mint Julep by Sweet Tea + Thyme   

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way   

Strawberry Baby Back Ribs by This Worthey Life

 

————

Kosher Lite List (please cross-check this 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   

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   

Sweet and Tangy Coleslaw    by Crumb-Snatched   

Strawberry-Basil Sorbet by D.M.R. Fine Foods   

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz   

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   

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu   

Tamarind BBQ Wings by Just Add Hot Sauce   

Hibiscus Rum Punch by Kenneth Temple   

Strawberry Cheesecake Ice Cream by Lenox Bakery   

Grilled Hot Links & Chow Chow by Meiko And The Dish   

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   

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage   

Country Style Potato Salad    by Sense & Edibility

Rum Punch by Sweet & Sorrel   

Mint Julep by Sweet Tea + Thyme   

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way   

 

————

Gluten Free List (please cross-check this list)

Watermelon Ice Pops  by A Girl Called Adri   

Strawberry Collins by Brownbelle   

Red Hot Pepper Shrimps by Chef and Steward   

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   

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz   

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   

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu   

Crab Boil & Garlic Butter Sauce by Jamieson Diaries   

Tamarind BBQ Wings by Just Add Hot Sauce   

Hibiscus Rum Punch by Kenneth Temple   

Strawberry Cheesecake Ice Cream by Lenox Bakery   

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   

Spicy Shrimp Creole by Pink Owl Kitchen

Grilled Maque Choux Salad by Savor and Sage   

Savannah Red Rice by Seasoned To Taste   

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel   

Mint Julep by Sweet Tea + Thyme   

Strawberry Cobbler Galette by The Dana Renée Way   

Strawberry Baby Back Ribs by This Worthey Life

 

————

Dairy Free List(please cross-check this list)

Watermelon Ice Pops  by A Girl Called Adri   

Strawberry Collins by Brownbelle   

Red Hot Pepper Shrimps by Chef and Steward   

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   

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz   

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   

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu   

Crab Boil & Garlic Butter Sauce by Jamieson Diaries   

Tamarind BBQ Wings by Just Add Hot Sauce   

Hibiscus Rum Punch by Kenneth Temple   

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread   

Grilled Hot Links & Chow Chow by Meiko And The Dish   

Strawberry Lemonade Sangria by Nik Snacks       

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea   

Spicy Shrimp Creole by Pink Owl Kitchen

Grilled Maque Choux Salad by Savor and Sage   

Savannah Red Rice by Seasoned To Taste   

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel   

Mint Julep by Sweet Tea + Thyme   

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way   

Strawberry Baby Back Ribs by This Worthey Life

Meal Ideas:

Recipe:

Hibiscus Bacardi Rum Punch 

Hibiscus Bacardi Rum Punch 

Kenneth
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.
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Cool 15 mins
Total Time 30 mins
Course Drinks
Cuisine American
Calories

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.

Notes

Double the recipe to make a gallon. Feel free to add more or less rum to your punch. 
Omit the rum for a non-alcoholic party punch.
Keyword drinks, punch
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