Latria's Fruit Punch

Latria's Fruit Punch
Photo: Latria Graham


  • 4 quarts water

  • 8 ounces dried hibiscus blossoms

  • 1/2 pound ginger, sliced thin

  • 3 cups sugar, honey, OR agave syrup

  • 1/2 pound strawberries, hulled and halved

  • 1/2 pound cherries, pitted

  • 1/2 pound peaches, peeled and halved

  • 1 pineapple, peeled, cored and roughly chopped

  • juice of 6 limes

  • juice of 2 lemons


  1. Bring water to a boil in a large stockpot. Add in hibiscus blooms. Remove the pot from heat and add the ginger and 2 cups of sweetener. Stir until sweetener is dissolved. Let cool to room temperature. Meanwhile in a food processor, puree pineapple, cherries, strawberries and peaches. Add to room temperature mixture. Let sit for 6 hours. Strain into a large pitcher. Add lime juice and additional sweetener, if needed. The hibiscus mixture will gain body as it sits.

Chef's Notes

For an Extra Punch

1.5 cups Calvados (Preffered brand: Berneroy VSOP Calvados)

To Make It Sparkle

750 ml dry sparkling wine (Preferred brand: Barefoot Bubbly Brut Rose)

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