Batch-Ahead Hibiscus Sangria for Cinco de Mayo

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. The article featured it as a great transitional drink as we move into Fall weather. I’m sharing this recipe again as a fabulous Cinco de Mayo recipe that you can batch ahead and quickly serve when your guest arrive. You can find more recipes like this in my cookbook, My South Texas Kitchen!

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. 

You can find more recipes like this in my cookbook, My South Texas Kitchen!