Sorrel (Hibiscus) Fruity Sangria
Ingredients
The base
-
5
cups
water
-
2
Tablespoons
chopped ginger
-
1
cup
dried red hibiscus buds
-
1
stick
cinnamon
-
1
750 milliliter bottle
white wine (Moscato)
-
1
pound
mixed fruit (mango, pineapple, papaya, kiwi, strawberry)
-
½
cup
dark rum (optional)
-
2
cups
water (for syrup)
-
1
cup
sugar
Fruits
-
to taste
lime chunks
-
to taste
orange slices
Instructions
- Boil 2 cups of water with sugar until dissolved, then cool.
- In a large bowl, combine hibiscus petals, ginger, lime, and cinnamon stick.
- Boil water and pour it over the hibiscus mixture; let steep for at least 45 minutes.
- Combine all fruits in a large pitcher and pour rum over them.
- Add the hibiscus juice, wine, and simple syrup to the fruit mixture.
- Refrigerate overnight for best flavor, or at least for a few hours.
Nutrition Facts (estimated)
Servings
4-5
Calories
508
Total fat
0g
Total carbohydrates
77g
Total protein
1g
Sodium
24mg
Cholesterol
0mg
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