This Hibiscus Ginger Prosecco Punch is sweet, tart, bubbly & festive. It can be made ahead and put together at the very last-minute.
2016 is coming to an end. I’m definitely looking forward to the new year! How are you celebrating? Bryan and I will stay at home, enjoy a shabu shabu meal and likely to fall asleep before midnight. Haha, we are no longer young and full of energy. Staying home is the most comfortable thing for us. Warm and cozy.
For those of you who are hosting a New Year’s Eve party, this punch will be an excellent choice! The hibiscus flowers gave the punch a gorgeous festive red color. The taste is just as good. It’s sweet from the ginger ale, slightly tart from the hibiscus, and of course, the bubbly and alcohol taste from the Prosecco. I love that this punch is so easy to drink, especially for people who are not used to alcohol or don’t drink much. You can also prepare ahead of time and pour everything together at the very last-minute.
This punch starts with dried hibiscus. Simply boil them in water. To give another layer of flavors, a ginger slice was added as well. Bring to a boil and simmer for 20 minutes to release all the wonderful flavors. Stir in the sugar and turn it into a syrup. Cool and chill in the fridge. When ready to serve, pour the hibiscus syrup, ginger ale and Prosecco together. If you want the punch to look prettier, add a few of the plumped-up flower petals and a few lemon slices. That’s it! You have got yourself and your guests a beautiful and tasty punch to celebrate the New Year! Enjoy!
Hibiscus Ginger Prosecco Punch
- 1½ cups water
- 1/3 cup dried hibiscus flowers
- 1 (1-inch) thinly sliced ginger piece
- 1/3 cup sugar
- 2 cups cold ginger ale
- 2 cups cold Prosecco or Champagne
- ice cubes
- lemon slices (optional for garnish)
- In a small pot over high heat, combine water, hibiscus flowers, and ginger. Bring to a boil and simmer for 20 minutes. At the last minute of simmering, add the sugar and stir until melted. Strain the syrup to a heatproof bowl and let cool to room temperature. Reserve half of the flowers in a small bowl and let cool to room temperature.
- Once the syrup and flowers have cooled, cover with plastic wraps and keep in the fridge.
- When ready to serve, combine the syrup, ginger ale and Prosecco in a large pitcher or glass bowl. Add ice, reserved flower petals and lemon slices if using. Serve immediately.