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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 16 |
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I'm a big fan of sangrias and was experimenting with edible flowers. The tangy flavor of hibiscus blends very well with the sweet wine and fruit flavors in this drink! I love to eat the fruit in sangria, so the fruit to liquid ratio in this recipe is high. Feel free to reduce the fruit if you'd prefer! Ingredients:
6 cups water |
3/4 cup dried hibiscus petals |
1/2 cup honey |
2 cinnamon sticks |
1 teaspoon ground cardamom |
2 (750 milliliter) bottles rose wine |
3/4 cup brandy |
1/2 cup brown sugar |
1/2 cup elderflower syrup (optional) |
1/4 cup triple sec |
1/2 fresh pineapple - peeled, cored, and cut into chunks |
2 granny smith apples, cut into chunks |
1 pint strawberries, cut into chunks |
2 oranges, cut into small chunks |
1 lemon, cut into small chunks |
Directions:
1. 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.
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