Rated 5.0 stars by 1 users
Beverage
15 - 20 servings
3 hours 15 minutes
25 minutes
Melissa's Corporate Chefs
3 ounces Jamaica (hibiscus pod)
48 ounces boiling water - 6 cups
1/2 cup sugar
64 ounces orange juice
25 1/3 ounces White Zinfandel Wine
1 whole organic orange, thin sliced into half rounds with rind left on
1 whole organic apple, cored and diced
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.
Leave a comment