Last Sip
Hibiscus Sangria Servings: 6-8
by Yvette Zuniga Jemison Hibiscus Tea 2 cups water
1/2 cup dried hibiscus flowers (flor de jamaica) Simple Syrup 1/4 cup hot water 1/4 cup honey Sangria 1 cup hibiscus tea 1/2 cup simple syrup 1 cup fresh lime juice 1 cup fresh orange juice 1 bottle white wine, chilled (Vinho Verde or dry Sauvignon Blanc) 2 cups sliced green apples 2 cups sliced peaches
photos: PAIGE HENDERSON PHOTOGRAPHY www.bellus.photography
photo: YVETTE ZUNIGA JEMISON YDelicacies.com
Hibiscus Tea
88
Inside Northside
1. Pour the water and add the hibiscus flowers into a small saucepan. Bring to a boil and immediately remove from the heat. 2. Cover the saucepan and let the flowers steep for at least 15 minutes. Reserve 1 cup of the tea for the sangria. Simple Syrup
1. In a small cup, stir the water and honey together until the honey is dissolved. Store in a jar in the refrigerator for up to 1 week. Sangria
1. In a large pitcher, make the sangria base by stirring the hibiscus tea, simple syrup, lime juice and orange juice until combined. Add the apples and peaches and stir. Refrigerate at least 1 hour and up to overnight. 2. To serve, add the wine, stir until combined, and pour over ice garnished with apple slices and peach slices.
