Ingredients
- 3 ounces Jamaica (Hibiscus Pod)
- 48 ounces boiling water - 6 cups
- 1/2 cup Sugar 1/2
- 64 ounces Orange Juice
- 25 1/3 ounces White Zinfandel Wine
- 1 whole Organic Oranges thin sliced into half rounds with rind left on
- 1 whole Organic Apples cored and diced
Directions
Method
Steep hibiscus flower and sugar in boiling water. When cooled pour hibiscus mixture through a strainer to remove flowers into a nonmetallic container. Chill at least 3 hours in refrigerator or until next day. Mixture will keep in this state up to one week. For sangria, pour refrigerated hibiscus liquid and all remaining liquids into a large punch bowl. Just before serving, float the fruit in the sangria.
