Citrus Rum PunchServes 4:
2 tablespoons granulated sugar
2 hibiscus tea bags
1 cup boiling water
Plenty of ice
1 1/2 cups freshly-squeezed citrus juice (a mix of lemon, lime, orange, and grapefruit is great)
3/4 cup of your favorite rum (light, dark, spiced— whatever you love)
- Place the sugar, hibiscus tea bags, and boiling water in a small bowl or glass and stir well until sugar dissolves (I like to do this directly in an OXO measuring cup). Let the mixture sit until it cools to room temperature. Remove and discard the tea bags.
- Fill a large pitcher with ice, add the cooled tea mixture, citrus juice, and rum and stir to combine. Serve immediately.