I'm a big fan of sangrias and was experimenting with edible flowers. The tangy flavor of hibiscus blends very well with the sweet wine and fruit flavors in this drink! I love to eat the fruit in sangria, so the fruit to liquid ratio in this recipe is high. Feel free to reduce the fruit if you'd prefer!
Ingredients
- water: 6 cups
- hibiscus petals: 0.75 cup (dried)
- honey: 0.5 cup
- cinnamon sticks: 2 piece
- ground cardamom: 1 tsp
- rose wine: 2 bottles (750 milliliter bottles)
- brandy: 0.75 cup
- brown sugar: 0.5 cup
- elderflower syrup: 0.5 cup
- triple sec: 0.25 cup
- pineapple - peeled, cored, and cut into chunks: 0.5 piece (fresh)
- Granny Smith apples, cut into chunks: 2 piece
- pint strawberries, cut into chunks: 1 piece
- oranges, cut into small chunks: 2 piece
- lemon, cut into small chunks: 1 piece
Metric Conversion
Stages of cooking
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Bring water, hibiscus petals, honey, cinnamon sticks, and cardamom to a boil in a large pot. Remove from heat and allow to steep for 1 hour; strain. Stir wine, brandy, brown sugar, elderflower syrup, and triple sec into strained hibiscus water until sugar is dissolved. Add pineapple, apples, strawberries, oranges, and lemon. Refrigerate 8 hours or overnight.
