This sangría recipe was inspired by the Agua de Flor de Jamaica that I order from my neighborhood taqueria. It's so refreshing and flavorful. But like the punch bowl at a high school prom, I often find myself tempted to spike it. So I did! Enjoy.
6 cups of water
1 cup of dried hibiscus flowers
1 apple, granny smith or a braeburn
1 red bartlett pear
1/2 bottle of Viognier
1/2 cup of white grape juice
1 cup of sugar
1 tablespoon of ground ginger
1. Bring 6 cups of water to a boil. Add the hibiscus flowers, making sure they are fully immersed, and let them steep for about 30 minutes.
2. Put the tea through a strainer to remove the flowers and then chill the mixture in the refrigerator.
3. Dice both the apple and the pear and add them to a large pitcher.
Photo by Jaymi Heimbuch
4. Add the sugar, wine, grape juice and half of the ginger.
5. Once the hibiscus tea has cooled, add the tea. Mix well. Add more ground ginger to taste.
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