Sorrel sangria

Name: Sorrel sangria
Prep time: 10 min
Cook time: 50 min
Total time: 2 h 30 min
Ingredients: 1 oz Unsweetened dried hibiscus flowers or sorrel (about 1/2 cup); 2 piece(s) Fresh ginger two 1 inch pieces; 1 item(s) Cinnamon stick; 2 tsp Whole allspice; 2 cup(s) Orange juice; 2 cup(s) Red wine; 2.5 cup(s) Apple sliced fruit (such as peaches, apples, oranges, and pineapple), for soaking; 0.5 cup(s) Fresh mint leaves (optional)

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 150 minutes

Servings: 20

dairy free nut free gluten free

Ingredients

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1 oz Unsweetened dried hibiscus flowers or sorrel (about 1/2 cup)2 piece(s) Fresh ginger two 1 inch pieces1 item(s) Cinnamon stick2 tsp Whole allspice2 cup(s) Orange juice2 cup(s) Red wine2.5 cup(s) Apple sliced fruit (such as peaches, apples, oranges, and pineapple), for soaking0.5 cup(s) Fresh mint leaves (optional)

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Instructions

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Step 1

In medium saucepan, add sorrel, ginger, cinnamon stick, and allspice. Add 6 cups water and bring to boil. Remove from heat and let tea steep so flavors infuse, 30 to 45 minutes. Strain tea into large bowl and discard solids in strainer. Let tea cool completely.

Step 2

Pour cooled tea into punch bowl or large pitcher. Stir in orange juice and wine. Add fruit and mint (if using). Serve sangria over ice. (The sangria will only become more flavorful as it sits and the fruit imparts more flavor and sweetness.)

Step 3

Serving size: 1⁄2 cup punch plus fruit