Midnight Ruby Tropical Remix Punch (Kid-Friendly, No Sparkle)
A no-sparkle New Year’s tropical remix: hibiscus base, pineapple–mango–passion fruit–guava juices, kid-friendly and beachy-bright for the countdown.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
6
Hibiscus (jamaica/roselle) keeps the ruby glow and tang, a beloved celebration sip from the Caribbean to Latin America. Tropical juices round it out: pineapple for sparkle-bright acidity, mango for velvet body, passion fruit for perfumed tartness, and guava for a floral finish. Starfruit slices float like golden fireworks—on-theme and on-brand for the tropics. Pro tip: chilling every component unlocks crisp layers without relying on fizz, so little revelers get the full party effect, zero bubbles.
Think of it as a mini mixology lesson in balance: tart hibiscus + citrusy lift, plush mango-sweetness, and just a touch of agave to smooth the edges. A whisper of vanilla nods to the original’s cozy vibe, while a hint of ginger warms the afterglow like a beach bonfire at midnight. Culture in a cup, kid-approved, and perfectly still—because sometimes the best remix drops without the pop.
Ingredients
- 6 g dried hibiscus flowers (or 2 hibiscus tea bags)
- 500 ml just-boiled water
- 400 ml pineapple juice (100%)
- 400 ml mango nectar (smooth)
- 300 ml passion fruit juice (100%, strained of seeds)
- 200 ml guava juice (100%)
- 30 ml freshly squeezed lime juice
- 20–40 ml agave syrup, to taste
- 5 ml vanilla extract
- 5 g fresh ginger, thinly sliced
- 1 ripe starfruit (carambola), thinly sliced into stars
- 150 g pineapple, cut into thin spears or small chunks
- Ice cubes, to serve
- 20 g desiccated coconut + 10 g caster sugar, for rimming (optional)
- 1 lime wedge, for rimming (optional)
Nutrients
- vitamin Agood
From mango nectar
- vitamin Cexcellent
From pineapple, passion fruit, guava, and lime
- potassiumsource
Naturally present in tropical fruits
- antioxidantshigh
Polyphenols and anthocyanins from hibiscus and guava
Instructions
- 1
Make the hibiscus base: Combine hibiscus and ginger with 500 ml just-boiled water in a heatproof jug. Steep 7 minutes, then strain and discard solids.
- 2
Sweeten while warm: Stir in agave and vanilla. Let cool 5–10 minutes, then refrigerate until cold.
- 3
Mix the tropical punch: In a large chilled jug, combine pineapple juice, mango nectar, passion fruit juice, guava juice, lime juice, and the cooled hibiscus base. Stir and taste; adjust agave or lime as needed for balance.
- 4
Chill: Refrigerate until serving time, or proceed with plenty of ice.
- 5
Prep the garnish: Slice starfruit into thin stars; cut pineapple into spears or small chunks. Keep cold.
- 6
Rim the glasses (optional): Mix desiccated coconut with caster sugar. Rub rims with a lime wedge and dip into the coconut-sugar for a snowy-tropical edge.
- 7
Serve: Add ice to glasses, drop in a starfruit slice and pineapple, then pour in the punch. Countdown to midnight—tropical style, no sparkle required.
Chef's Tip
Freeze tropical juice in ice cube trays with tiny starfruit bits—melts without diluting flavour.
Fun Fact
In the Caribbean, hibiscus (roselle) is a holiday staple; in Puerto Rico and the Dominican Republic, it’s often paired with tropical fruits for celebratory punches.
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