2 1/2 - 3 cups watermelon, cubed (for best results, use frozen watermelon cubes)
2 cups Hibiscus tea, chilled (sweetened to taste)
1 - 2 cups white rum
Juice of 1 lime
Mint for garnish
Let’s do it!
To make the hibiscus tea, brew 2 cups of hot water with 4 hibiscus tea bags. Add sugar to taste. Let steep for about 3 - 5 minutes, then transfer to the fridge or freezer to cool down.
To make the punch, blend all ingredients on high in a blender. Start with 1 cup of rum and then add more to strengthen to taste.
Pour through a mesh sieve to strain out the pulp and the foam. Transfer to the fridge until ready to serve.
Muddle a few leaves of mint in each glass before filling with the punch to serve. Cheers!