Last Sip

by Yvette Zuniga Jemison

Hibiscus Tea

Servings: 6-8

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

Hibiscus Tea

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.