Servings: 8 to 12
The rose syrup or liqueur adds a floral note to this fruity alcohol-optional punch.
Combine the hibiscus and 24 oz. boiling water. Let steep for 10 minutes. Strain the hibiscus, and stir in the agave. Add 3 cups cold water and the rose syrup or, if using, rose liqueur. Refrigerate until well chilled.
In a punch bowl or large serving pitcher, combine the hibiscus mixture with the juice and club soda or the wine and brandy. Add the lemon, lime, peach, orange, and berries. Serve with or without ice in lowball glasses or goblets topped with some of the fruit.
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