Hibiscus Sangria Cocktail or Mocktail / Jill Silverman Hough

Name: Hibiscus Sangria Cocktail or Mocktail
Yield: 8-12
Ingredients: 1/2 cup Hibiscus flowers or 16 to 18 hibiscus tea teabags, dried; 1 Lemon; 1 Lime; 1/2 Orange; 1 Peach, pitted and sliced; 1 cup Raspberries; 4 oz Agave nectar; 2 oz Rose liqueur or rose syrup; 12 oz Apple or orange juice; 12 oz Club soda; 8 oz Brandy; 1 750mL bottle Rose wine

ratings

· 8-12 servings

One of several recipes I created for Fine Cooking magazine for a feature on summery cocktails that can be made with or without alcohol A cool summer cocktail—like this amazing Hibiscus Sangria—is my secret ingredient for a great summer gathering. A tangy twist on the ordinary, it’s a fruity, alcohol-optional cocktail with a tropical vibe along with lovely floral notes. I love it as a way to greet guests upon arrival—nothing says “yay! you’re here!” like a special and refreshing beverage. I…

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