Midnight Ruby Tropical Remix Punch (Kid-Friendly, No Sparkle)
A tropical remix of the kid-friendly, no-sparkle New Year punch—hibiscus meets pineapple, mango, and passion fruit with star fruit “disco” slices.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
6
Drawing on Caribbean “sorrel” traditions and Latin American agua de jamaica, hibiscus still lays down that ruby-red bassline—tangy, vibrant, and celebration-ready. Tropical juices slide in with lush sweetness and perfume, and a whisper of vanilla-cinnamon keeps the cozy holiday mood intact, even as the flavor flies south for the season.
Practical tip: use 100% juices for clean flavor, then fine-tune sweetness to taste—mango nectar can be quite sweet, so let the hibiscus’s tartness balance it. Coconut water adds gentle body without bubbles, and star fruit slices bring instant party sparkle—no carbonation required.
Ingredients
- 6 g dried hibiscus flowers (or 2 hibiscus tea bags)
- 500 ml just-boiled water
- 600 ml pineapple juice (100% juice)
- 300 ml mango nectar or smooth mango purée
- 200 ml passion fruit juice (or strained pulp)
- 200 ml coconut water (unsweetened)
- 20–30 ml agave syrup, to taste (optional)
- 5 ml vanilla extract
- 1 small pinch ground cinnamon or allspice (optional)
- 1 ripe star fruit (carambola), thinly sliced
- 1 small mango, diced small (optional)
- 1 lime wedge, for rimming (optional)
- 30 g toasted desiccated coconut or coloured sanding sugar, for rimming (optional)
- Ice cubes, to serve
Nutrients
- vitamin Agood
From mango
- vitamin Cexcellent
From pineapple, passion fruit, and hibiscus
- manganesesource
From pineapple
- potassiumgood
From coconut water and mango
- antioxidantshigh
Polyphenols from hibiscus
Instructions
- 1
Make the hibiscus base: Combine hibiscus with 500 ml just-boiled water in a heatproof jug. Steep 7 minutes, then strain and discard the flowers (or remove tea bags).
- 2
Sweeten and season: While warm, stir in agave (if using) and a small pinch of cinnamon. Let cool 5–10 minutes.
- 3
Mix the punch: In a large jug, combine pineapple juice, mango nectar, passion fruit juice, coconut water, vanilla extract, and the cooled hibiscus base. Stir and taste; adjust sweetness or tartness as you like.
- 4
Chill: Refrigerate until party time, or serve immediately over plenty of ice.
- 5
Garnish prep: Slice the star fruit into thin “stars”; dice mango if using. Keep cold.
- 6
Rim the glasses (optional): Rub rims with the lime wedge and dip into toasted coconut or coloured sugar.
- 7
Serve: Add ice to glasses, spoon in a few mango cubes and a star fruit slice, then pour in the punch. Countdown to midnight—tropical style, no sparkle needed!
Chef's Tip
Freeze pineapple juice into ice cubes—or make an ice ring with star fruit and mango—to keep flavors bold without dilution.
Fun Fact
In many Caribbean homes, hibiscus “sorrel” is a beloved holiday drink spiced with warm aromatics—its crimson color symbolizes festivity and good cheer.
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