JAX Exchange - Winter 2025 - Magazine - Page 80
SYRUP RECIPE
MOCKTAIL RECIPE
Recipe By: Isselle Tellez
Recipe By: Isselle Tellez
HIBISCUS PUNCH
( P I L O N C I L L O & G U AVA )
G U AVA & H I B I S C U S P U N C H
A ruby red syrup, rich with spice, and layered
with tropical fruit. Dilute with sparkling water,
mix into cocktails, or use as a punch base (1
part syrup to 3-4 parts liquid).
Yield: Makes about 2½ quarts syrup.
A lush, aromatic, and lightly spiced punch for an
e昀昀ortless tropical escape.
Ingredients:
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1.5 oz Seedlip Agave Non-Alcoholic Spirit
1 oz Hibiscus Punch Syrup
½ oz fresh lime juice
3–4 oz soda water (to taste)
Ingredients:
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9 oz raw brown sugar cane (piloncillo)
3 cups water
1 canned guava with its juice
2 oz raisins
6 dates
2 cinnamon sticks
4 whole cloves
2 apples, chopped
2 pears, chopped
1 quart or 16 oz dried hibiscus, rinsed three times
1 orange peel
Instructions:
1.
In a large pot, combine piloncillo, 1 cup water,
guava with juice, raisins, dates, cinnamon,
cloves, apples, and pears.
2.
Bring to a boil for 10–15 minutes, or until sugar
has dissolved.
3.
Add 2 cups of water, rinsed hibiscus, and
orange peel. Bring back to a boil and cook for
15 minutes, tasting for balance.
4.
Strain and refrigerate.
5.
Can be served hot or iced.
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WINTER 2025
Instructions:
1.
Add Seedlip, hibiscus syrup, soda water, and
lime juice to a Collins glass with ice, and gently
stir.
2.
Garnish with a slice of guava or dehydrated
lime wheel.
