Red Wine Hibiscus Jungle Punch Recipe

Red Wine Hibiscus Jungle Punch Recipe to Brighten Your Gatherings

This festive red wine punch recipe has evolved over the past few months, drawing inspiration from mulled wine, sangria, and Mexican holiday ponche. I’ve been perfecting it for as many holiday gatherings and parties as possible, dialing in the details to ensure the proportions are just right.

What has emerged is a bold, floral, fruity, and sparkly wine-based beverage—perfect for sharing with loved ones to celebrate all that we have to be grateful for. Whether for a holiday party, a birthday, or a long-overdue reunion, this Red Wine Hibiscus Jungle Punch is easy to prepare yet sure to impress.

Ingredients and Preparation for Your Red Wine Hibiscus Punch

This easy punch recipe is scalable to serve larger groups. The proportions listed here are for one pitcher, approximately 6 servings. For a bigger crowd, you can double the recipe with ease.

Ingredients:

• 30 grams of dried hibiscus flowers

• 1 liter of purified water

• 1 bottle of red wine (750ml) of your choice

• 500ml of cranberry juice (sweetened)

• 3 seasonal fruits of your choice

• 2 cinnamon sticks

• 3 cloves

• 1 liter or several cans of sparkling water

• 1 cup of walnuts or pecans (optional)

• Ice (optional)

Tools needed:

• Large pitcher for serving

• Mixing spoon

• Pot for boiling

• Knife

• Cutting board

• Strainer

How to Prepare the Best Red Wine Hibiscus Jungle Punch

This wine hibiscus punch recipe is simple and can be made ahead. Let’s get started!

1. Prepare your hibiscus concentrate with the spices and let it cool, then strain.

2. Finely chop your fruits for topping the punch.

3. Once the hibiscus concentrate has cooled, strain it.

4. Blend the cranberry juice and hibiscus concentrate in a large pitcher, then add the entire bottle of red wine.

5. Top the mixture with your sliced fruits and optional nuts.

6. When serving, top each glass with a splash of sparkling water.

How to Prepare Your Hibiscus Concentrate for Punch

The first step in this hibiscus punch recipe is to prepare your hibiscus concentrate. Since this requires steeping the hibiscus flowers in boiling water and letting it cool, I recommend doing this early in the day if you plan to serve the punch in the evening, or the day before if you’re serving it in the afternoon. This allows the hibiscus concentrate to cool to room temperature, which will blend well with the cranberry juice and wine.

Steps of Preparing Your Hibiscus Concentrate

1. Bring 1 liter of water to a boil.

2. Add the 30 grams of dried hibiscus, 2 cinnamon sticks, and 3 cloves.

3. Boil the mixture for 10-15 minutes, then bring it to a low heat for 5 minutes before turning off the heat completely. Let it cool down.

4. Strain the hibiscus concentrate to remove the flowers and spices.

5. Pour the strained concentrate into a serving pitcher.

6. Once it’s close to room temperature, refrigerate the concentrate to cool it further.

Putting It All Together: Hibiscus Punch Recipe

The hibiscus concentrate will yield more than what is needed. Pour two thirds of it into another vessel to drink later or add to your second round. The quantity shown in this photo is approximately how much of the concentrate you will want to keep for your hibiscus wine punch (1/3 of the pitcher or serving vessel).

Once your hibiscus concentrate has cooled, you can assemble your red wine hibiscus punch.

Seasonal Fruits to Use for Your Punch:

Here are some of my favorite fruits to use for this festive drink recipe:

• Apple: It has the perfect texture for soaking up the wine and brings a burst of sweetness.

• Pineapple: Even in winter, this tropical fruit adds a refreshing and vibrant element to the punch.

• Starfruit: Its sour pop complements the earthy red wine blend. Use it only if it’s locally available.

• Berries: Blueberries and raspberries are great choices. Not only do they pair well with the flavors, but they’re packed with antioxidants.

If these fruits are not readily available, you can substitute with whatever is in season or use frozen fruit. Fresh is always best, but frozen works too!

Next Steps

Once you have the third portion of your hibiscus concentrate separated into your serving pitcher, add the cranberry juice, then pour in the red wine and stir.

If the pitcher is too small, you can serve some of the wine in the pitcher and top it off as needed when serving.

The Final Touches for a Festive Drink

Once your hibiscus red wine punch is mixed, it’s time for the final touches!

• Add the chopped fruits to the punch. I prefer finely sliced pieces that are easy to enjoy in a glass of punch.

• Top each glass with a splash of sparkling water to add a burst of sparkle and bubbles.

• If desired, serve the punch over ice, though if all the ingredients have been chilled, ice isn’t necessary.

I recommend using a ladle to serve your wine punch rather than pouring from the pitcher. This will give you more control of ensuring each glass has the same quantity of fruits and it doesn’t all follow the flow into the first couple of glasses.

Cheers to the Perfect Jungle Punch

This hibiscus wine punch is perfect for any occasion, offering a unique blend of flavors and textures. The red wine base brings a familiar festive touch, while the hibiscus concentrate introduces a tropical flair, much like the agua de jamaica found in Mexican culture. The cranberry juice adds sweetness and a festive vibe, and the seasonal fruits and nuts enhance the experience. A splash of sparkling water adds the finishing touch for a bubbly, refreshing punch that’s sure to impress.

I hope this Red Wine Hibiscus Jungle Punch recipe serves you well for your gatherings! Although it was crafted with winter months in mind, it’s a drink that can be enjoyed year-round.

Let me know in the comments what types of fruits you choose for your punch, and if you come up with any creative spins on this recipe.

Happy festivities,

XO, Lex of the Jungle