Sparkling Hibiscus Sangria

June 27, 2017   /   byNatalie Jacob  / Categories :  Feeds

Summer is finally here, and there’s a lot more to be excited about than just the weather—like refreshing beverages to cool you down! Sangria has always been one of my favorite large format drinks because it’s easy to whip up and is everything I’m looking for to quench my thirst on a hot day: fruity, sweet, dry, refreshing and BOOZY! Its origins are Spanish and usually consist of red wine, orange juice, chopped fruit, and brandy, but I have come up with a spin on traditional sangria using hibiscus tea and bubbles! I know what you’re thinking, “Tell me more!” Okay! Okay!

Sparkling Hibiscus Sangria, serves 4-6

3 hibiscus tea bags, like TAZO Passion
1/2 cup sugar
1 bottle of sparkling wine
2 cups grapefruit juice
1 1/4 cups pisco
1 mango
1 grapefruit
1 orange
raspberries
blackberries
ice for serving

Bring 2 cups of water to a boil in a saucepan. Add tea bags and let steep for 5 minutes. Remove bags and discard. While tea is still hot, add your 1/2 cup of sugar and stir until fully dissolved. Cut up the fruit and add it to your pitcher or large serving vessel.

Pour tea, grapefruit juice, and pisco into the vessel. Then cover and let sit in the refrigerator for at least 3-4 hours. The longer you let the fruit steep the better in this situation and preparing it the night before you’re going to serve it would be ideal. If you’re not familiar with pisco, it is a type of brandy produced in the winemaking regions of Peru and Chile. So it’s a spirit distilled from wine or fermented fruit juice, but unlike a cognac, it is not aged in a barrel.

Just before serving, add ice and top with a bottle of sparkling wine. In this recipe, I only used one bottle, but if you want to make a boozier punch, up the sparkling wine to two bottles and leave the other ingredients the same. This recipe is also great with white wine as well, like a fruity and citrusy sauvignon blanc.

I love adding an iced tea element to cocktails in the summer, and the addition of tropical hibiscus tea in this sangria is perfect. It adds a lot of fruit and herbal elements while complimenting the wine and other flavors in this recipe. It also adds a vibrant magenta hue which I’m not mad about! This was so lush, smooth, and refreshing I can see myself making this all summer long. I think I’m in love! If you decide to make this at your next gathering, take my advice and double up. It is sure to go quickly! Tag your photos with #ABMhappyhour and don’t forget to pass the sangria! 😉 xo – Natalie

Credits // Author and Photography: Natalie Jacob. Photos edited with the NEW A Beautiful Mess actions.

This is a syndicated post. Please visit the original author at A Beautiful Mess

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