Fresh and fruity for summer, serve a pitcher of this non-alcoholic Sparkling Hibiscus Lime Punch for all of your friends! Made with fresh hibiscus syrup, coconut water, lime juice, and mint, then finished with club soda, it’s a sweet and tart drink that goes great with brunch.
Booze-free party punch!
Fruity, tart, and refreshing, punch was made for the summer sunshine. It keeps you refreshed while laying out, having a picnic, or hanging by the pool with friends.
This Sparkling Hibiscus Lime Punch is loaded with flavors that were meant to be enjoyed in the summer. Full of mint leaves, freshly squeezed lime juice, homemade hibiscus syrup, coconut water, and club soda, it’s an alcohol-free and outrageously pretty beverage.
I’m so excited for this punch recipe because we get to make our own hibiscus syrup! When steeped in hot sugar water, dried hibiscus flowers give the syrup a tart and fruity flavor that pairs perfectly with the zesty lime and fresh mint in the punch. It can easily be bottled and kept on hand for other uses, just like my chamomile syrup.
Turn to this hibiscus punch recipe when it’s your turn to host brunch or serve it alongside my salsa verde chicken for a fun and flavorful dinner.
The inspiration behind this recipe
This easy lime punch was loosely inspired by the Agua de Jamaica I always buy at the farmer’s market. Agua de Jamaica is a tart hibiscus tea made from the dried flowers, sugar, and water. It’s a popular drink in Mexico and is best served over ice.
If you have leftover hibiscus flowers from this recipe, try making your own Agua de Jamaica! It’s refreshing and delicious on a hot day.
Hibiscus syrup ingredients
All you need are two ingredients for hibiscus syrup: simple syrup and dried hibiscus flowers.
Simple syrup is a staple in many cocktails because it brings balance and adds a hint of sweetness. You can make your own simple syrup very easily by boiling equal parts white sugar and water together until the sugar dissolves. Allow it to cool completely before using.
Need more instructions on making your own simple syrup? Follow this easy guide.
Dried hibiscus flowers
Dried hibiscus flowers have a tart and sweet flavor, similar to cranberries. They will also give the lime punch a beautiful crimson color that really stands out.
You can find dried hibiscus flowers at Mexican supermarkets (such as Vallarta Market here in LA) in the spice aisle or buy them online.
Hibiscus tea bags are a great substitution if you can’t find the flowers. Keep in mind that the tea bags will be much stronger in flavor than the dried flowers. You can steep 8 to 10 tea bags in the simple syrup for up to 10 minutes (less if you’d like a more toned-back flavor).
This sparkling lime punch is loaded with fresh summer flavors that you can find in any grocery store:
Fresh mint leaves are cooling and refreshing, making them perfect for a summer punch!
Treat mint leaves like flowers by keeping them in a glass of clean water in the fridge. You can also trim the leaves, wrap them in a damp paper towel, and store them in a plastic bag. The leaves should last up to two weeks when stored in the fridge.
Coconut water is super hydrating in the summertime. It has a smooth and slightly sweet taste, which helps to balance the tartness of the lime and hibiscus syrup. An entire liter of coconut water is used in this boozeless punch, meaning you’ll find yourself going for a second, third, or even fourth glass.
You can’t have lime punch without the lime! I recommend juicing your own limes using a citrus reamer for the best possible flavor. Feel free to use pure bottled lime juice if that’s what you have at home.
As a finishing touch, slice up any extra limes add them directly in the punch, or as a garnish on the glass.
We’re finishing the punch by stirring in fizzy club soda right before serving. Feel free to sub in tonic or sparkling water if that’s what you have on hand.
Adding alcohol to the punch
This recipe can be made with or without alcohol - your choice! If you do want to add some in, I recommend using a clear alcohol, such as gin, vodka, white rum, or silver tequila. Add 1 to 1.5 ounces per serving depending on how boozy you want it.
How to make hibiscus simple syrup
First, we need to make our syrup. This is so easy and only requires 2 steps:
Step 1: Combine the water and sugar in a small saucepan. Bring to a boil and cook until the sugar dissolves.
Remove the pan from the heat and stir in the hibiscus leaves. Allow to steep for 10 minutes.
Step 2: Use a fine mesh strainer to strain the simple syrup and allow it to cool completely. Discard used hibiscus.
Putting the punch together
Mixing the punch is fun and easy. Follow these steps to put everything together:
Step 1: Muddle the mint leaves and 10 ounces of hibiscus syrup together in a large punch bowl.
Step 2: Mix all of the punch ingredients together in the pitcher.
Step 3: Pour over ice and garnish with mint and lime.
Party punch servings
This big batch of hibiscus punch serves up to 12 people. It’s just right when serving a group of your friends, or you can easily double or triple the recipe when a few of those friends bring plus-ones.
Serve the alcohol on the side so your guests can adjust how boozy they want their glass. Your friends will love you even more if you bring more than one bottle of liquor so they can mix and match!
Make it ahead of time
Hibiscus syrup can be made up to 7 days ahead of time. Bottle it and keep it in your fridge until you’re ready to make the punch, or feel free to add it to other cocktail recipes or iced tea.
Everything except the club soda can be mixed together the night before serving. Add the ingredients to a large pitcher or punch bowl and store in the fridge. Top it off with club soda right before you’re ready to serve.
Time to cook!
Okay, friend! When you make this booze-free drink for your next get-together make sure to snap a pic and tag me @cupofzest when you share in on Instagram!
Can't wait to see how you and your party guests like it.
- 1 cup sugar
- 1 cup water
- ½ cup dried hibiscus leaves
- 1 cup mint leaves
- 10 ounces hibiscus syrup
- 1 liter coconut water
- 10 ounces lime juice about 12 limes
- 12 ounces sparkling water
- additional mint and lime to garnish
- Combine water and sugar in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 5 minutes.
- Remove from heat and stir in the hibiscus leaves. Allow to steep for 10 minutes.
- Using a fine mesh strainer, strain the simple syrup and allow to cool completely. Discard used hibiscus.
- Muddle the mint leaves and 10 ounces of hibiscus syrup together in a large punch bowl.
- Add remaining ingredients and serve over ice!
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