Hibiscus Sangria Sangría de Jamaica

This lightly sweetened batch drink is infused with tart and refreshing hibiscus flowers. Think of the dried hibiscus flowers as you would tea leaves. You’ll steep them in boilingwater to create a tart and tangy tea. Sometimes labeled flor de Jamaica, you should be able to find dried hibiscus flowers in Latin super markets. The tea will store in the refrigeratorfor 3 days, and the and syrup will store up to 1 week in the refrigerator. This sangria is so refreshing that you might consider making a double batch.HIBISCUS SANGRIA Sangría de Jamaica

HIBISCUS SANGRIA

Sangría de Jamaica

 Servings: 6-8

Yvette Zuniga Jemison

YDelicacies.com

SIMPLE SYRUP

1/4 cup hot water

1/4 cup honey

HIBISCUS TEA

2 cups water

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

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 peaches

HIBISCUS TEA

1. In a small sauce pan, add the water and the hibiscus flowers. 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 1 cup of the hibiscus tea, the simple syrup, lime juice and orange juice until combined. Refrigerate at least

1 hour and up to overnight.

2. 1 hour before serving, add the wine, apples and peaches to the sangria base. Stir until combined and refrigerate.

3. To serve, pour over ice-filled glasses and garnish with the sangria marinated fruit.