Step 1: Brew the Hibiscus Base
In a saucepan, combine water, hibiscus, cloves, cinnamon stick, citrus peels, and ginger.
Bring to a gentle simmer, then turn off heat. Cover and steep for 20 minutes.
Strain and cool to room temperature.
Step 2: Assemble Punch
Combine brewed infusion with fresh citrus juices.
Stir in sweetener, rosewater, and optional vanilla.
Chill for at least 1–2 hours before serving.
Step 3: Serve
Pour into a glass pitcher or punch bowl over ice.
Garnish with citrus wheels, pomegranate arils, and fresh mint.
Serve in coupe or glass mugs with a cinnamon stick stirrer if desired.