Hibiscus Fruity Sangria Cocktail
With summer on it's way and brunch season almost here, I thought this exotic Sorrel (Hibiscus) Fruity Sangria would be a great drink to spice it up during this period.
Servings 4 -5
Calories 508kcal
Ingredients
- 5 cups water or more adjust to taste
- 2 Tablespoons chopped ginger
- 1 cup dried red hibiscus buds
- 1 cinnamon stick
- 1 750 milliliter bottle white wine (I used Moscato)
- 1- Pound or more fruit mango, pineapple, papaya, kiwi, strawberry cut up in large chunks.
- Lime chunks
- ½ cup dark rum Optional adjust for taste buds
- Oranges sliced
- Simple syrup sub with honey or sweetener
- 2 cups water
- 1- cup sugar
Instructions
- In a medium bowl bring to a boil 2 cups water and sugar. Simmer until sugar has dissolved. Allow cooling
- Place hibiscus petals in a large bowl, together with ginger, lime, and cinnamon stick. Heat up water in a kettle, pot or microwave, until it boils.
- Gently pour boiled water to the bowl of Let steep about 45 minutes or more. You may refrigerate overnight in the fridge for a more potent flavor.
- Combine all fruits in a large pitcher pour the rum over it. Then add the hibiscus juice wine and simple syrup.
- Let it sit in the fridge overnight because it taste better that way or if press for time cut the resting time in half.
Nutrition
Calories: 508kcal | Carbohydrates: 77g | Protein: 1g | Sodium: 24mg | Potassium: 248mg | Fiber: 2g | Sugar: 68g | Vitamin A: 520IU | Vitamin C: 13.4mg | Calcium: 35mg | Iron: 6mg