Large, generous chucks of pineapple, mango and dates make this fruit tisane really pop right out of the cup. Your taste buds will really get a punch out of the fruity flavor balanced perfectly by the tart hibiscus and rose hips. Makes a great tea iced or hot.
The word punch may be a loanword from Sanskrit pañca, meaning "five", as the drink was frequently made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. The English term punch was first recorded in British documents in 1632. At the time, most punches were of the wassail type made with a wine or brandy base but around 1655, Jamaican rum came into use, and the "modern" punch emerged.
Hawaiian Punch was created as an ice cream topping syrup in 1934 by A.W. Leo, Tom Yeats, and Ralph Harrison in a converted garage in Fullerton, California. It originally contained 5 fruit juices: orange, pineapple, passion fruit, guava and papaya - all imported from Hawaii.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 7 minutes.
- Pineapple, mango and date pieces, hibiscus, safflowers, rose hips, marigold petals, natural flavoring.