Hibiscus Sangria Featured In Inside Northside Magazine

My hibiscus sangria recipe was featured in the Entertaining Home article by Poki Hampton. You can find the article in the Sept/Oct 2021 issue of Inside Northside Magazine. It’s a great transitional drink as we move into Fall weather.

HIBISCUS SANGRIA

Yvette Jemison YDelicacies.com

Servings: 6-8

Hibiscus Tea

2 cups water

1/2 cup dried hibiscus flowers (flor de jamaica)

Simple Syrup

1/4 cup hot water

1/4 cup honey

Sangria

1 cup hibiscus tea

1/2 cup simple syrup

1 cup fresh lime juice

1 cup fresh orange juice

1 bottle white wine, chilled (Vinho Verde or dry Sauvignon Blanc)

2 cups sliced green apples

2 cups sliced peach

Hibiscus Tea

1. Pour the water and add the hibiscus flowers into a small saucepan.  Bring to a boil and immediately remove from the heat.  

2. Cover the saucepan and let the flowers steep for at least 15 minutes. Reserve 1 cup of the tea for the sangria.  

Simple Syrup

1. In a small cup stir the water and honey together until the honey is dissolved.  Store in a jar in the refrigerator for up to 1 week.

Sangria

1. In a large pitcher make the sangria base by stirring the hibiscus tea, simple syrup, lime juice and orange juice until combined. Add the apples and peaches and stir. Refrigerate at least 1 hour and up to overnight.

2. To serve, add the wine, stir until combined, and pour over ice garnished with apple slices and peach slices.