Hibiscus Fruity Sangria Cocktail
With summer on it's way and brunch season almost here, I thought this exotic Sorrel (Hibiscus) Fruity Sangria would be a great drink to spice it up during this period.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cups water or more (adjust to taste)
- 2 Tablespoons chopped ginger
- 1 cup dried red hibiscus buds
- 1 cinnamon stick
- 1 750 milliliter bottle white wine (I used Moscato)
- 1- Pound or more fruit (mango, pineapple, papaya, kiwi, strawberry cut up in large chunks.)
- Lime chunks
- ½ cup dark rum (Optional adjust for taste buds)
- Oranges sliced
- Simple syrup (sub with honey or sweetener)
- 2 cups water
- 1- cup sugar
Instructions
- 1
In a medium bowl bring to a boil 2 cups water and sugar. Simmer until sugar has dissolved. Allow cooling
- 2
Place hibiscus petals in a large bowl, together with ginger, lime, and cinnamon stick. Heat up water in a kettle, pot or microwave, until it boils.
- 3
Gently pour boiled water to the bowl of Let steep about 45 minutes or more. You may refrigerate overnight in the fridge for a more potent flavor.
- 4
Combine all fruits in a large pitcher pour the rum over it. Then add the hibiscus juice wine and simple syrup.
- 5
Let it sit in the fridge overnight because it taste better that way or if press for time cut the resting time in half.