Spiced Roselle Punsch

Celebrating a local produce that is easily available this time in Bengal, this punch marries warming spices with a subtle tang from roselle (tok dhnyarosh). We had fermented our black cumin honey (because why not!), which we have used here. But you can use the original non-fermented one as well. Here is the recipe for the non-alcoholic version. Feel free to tweak as per your grown-up needs.


For 4 servings

  • 6-8 whole cloves
  • 1-inch cassia cinnamon
  • 1-inch ginger (cut into rough slices and crushed)
  • 2 bay leaves (lightly crushed)
  • 150 gms whole roselle (washed and dried)
  • Water as needed (4 + 1 ½ serving size)
  • 4-6 tbsp black cumin honey
  • Salt, a pinch



  1. Remove the red portions of the roselle (calyx) and discard the central seed sac.
  2. In a stock pot or sauce-pan, place all the ingredients including the roselle calyxes, except for honey. Bring to a boil and let it simmer for 5-6 minutes. Turn off the heat and rest it for a minute, covered.

To serve

  1. Rim each glass with celery salt or powdered sugar. Put a slice of gondhoraj lebu and a muddled gondhoraj lebu pata.
  2. Drizzle honey as you need in each glass, top with the strained warm liquid that you just brewed.
  3. Enjoy 


Older Post
Newer Post

Rice Varieties

Close (esc)

Rs. 20/- discount this weekend

add any packet of Bori to your purchase and get Rs. 20/- off automatically

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now