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.
