Hibiscus Sangria Recipes

HIBISCUS "SANGRIA"

Steps:

• In 3-quart saucepan, heat water to boiling. Stir in hibiscus flowers. Reduce heat; simmer uncovered for 20 to 30 minutes or until water turns a deep burgundy color.
• Strain hibiscus mixture; discard flowers. Stir in sugar until dissolved; let stand until completely cool.
• Stir wine and fruit into cooled hibiscus mixture. Refrigerate until cold.

HIBISCUS SANGRIA

Steps:

• Bring water, hibiscus petals, honey, cinnamon sticks, and cardamom to a boil in a large pot. Remove from heat and allow to steep for 1 hour; strain. Stir wine, brandy, brown sugar, elderflower syrup, and triple sec into strained hibiscus water until sugar is dissolved. Add pineapple, apples, strawberries, oranges, and lemon. Refrigerate 8 hours or overnight.

HIBISCUS TEA SANGRIA

Steps:

• Bring 18 ounces of cold water to a boil in a small saucepan. Add the tea bags and let steep for 10 minutes. Remove the bags and discard.
• Pour the wine into a large container or pitcher. Add the tea, grapefruit juice, pisco, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours.
• Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

HIBISCUS SANGRIA

Steps:

• Add to the hot water cardamom, hibiscus and sweetener, steep for 30 minutes.
• Strain into a picture add fruit and chill till cold.
• Add brandy if using and dozen of ice cubes top with Rosa Regal by Banfi, Processco or champagne.
• Pour into ice filled wine glasses adding some fruit.