Remember the Hibiscus Peach Sangria and the Berry Champagne Cocktails we posted last year for a Mother’s Day cocktail? Well, this year we are combining the two into this one very delicious champagne punch that is perfect for serving at Mother’s Day brunch.
This recipe is adapted from the label on the Wild Hibiscus flowers. I don’t normally try recipes on labels but this one stuck out to me since Mother’s Day is quickly approaching and I didn’t have any ideas yet. I liked the original recipe for the champagne punch but one extra ingredient really bumped up the flavor in my opinion.
The punch is made with a little of the syrup from wild hibiscus flowers while the actual flowers are used as garnish in the bottom of the champagne flute. The nice part is when the drink is done, you can eat the little flowers which taste a bit like raspberry and rhubarb.
Freshly squeezed grapefruit juice is highly recommended because it tastes better. But if you are short on time or don’t have any grapefruits you can use the store bought stuff. We won’t tell if you won’t tell.
The extra ingredient I added to the champagne punch is freshly squeezed lemon. This part you can’t substitute in the fake stuff. Nothing compares to fresh lemon in cocktails. Trust us on this one. Without the lemon, the punch is very fruity. With the lemon it’s still fruity but the flavor is taken up a notch. You could try it both ways to see which one you prefer.
- 5 ounces grapefruit juice
- 5 ounces St. Germain elderflower liqueur
- 2½ ounces wild hibiscus syrup
- ½ to 1 fresh squeezed lemon
- 1 bottle of Rose Champagne
- Hibiscus flowers for garnish
- In a punch bowl or pitcher, combine all ingredients and stir.
- If making in a punch bowl, add a block of ice to keep cool.
- If making in a pitcher, keep in fridge until ready to serve.
- Add a hibiscus flower to the bottom of champagne flutes and then pour the champagne punch.