Hibiscus (Jamaica) Sangria
By Melissa's Corporate Chefs

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

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.

Makes 15-20 servings.