Most of us think of sangria as a refreshing alcoholic drink to enjoy in the warmer months of the year, but I love it anytime of the year.
I've leaned back on drinking alcohol and only have it on occasion. But, I love the fact that traditional sangria incorporates red wine which is full of antioxidants.
One way I got around this so I can have on the regular is by replacing the red wine with hibiscus to give this drink its deep red color. Hibiscus is full of antioxidants and also imparts a wonderful , fruity and tart flavor which compliments this drink with the additional fruit added.
Hibiscus also goes by the name of sorrel (popular ones are from Jamaica) which you can find easily in Caribbean markets.
(Makes (8 ) 1 cup servings
1 1/2 cups of dried hibiscus/sorrel
8 cups of spring water
3 tablespoons of goji berries
2 Fuji apples or Gala apples, chopped
3 small mandarin oranges or tangerines, thinly sliced
2 sticks of cinnamon
8 teaspoons of elderberry syrup
Ice for serving
Place the hibiscus into a large heat resistant bowl. Boil the spring water and then pour over the hibiscus. Allow to sit and steep for 1 hour.
While the mixture is steeping, add to a large pitcher, the goji berries, apples and sliced oranges or tangerines and the cinnamon sticks.
Once the brewed mixture has steeped, place through a strainer to separate the hibiscus and then add to the pitcher with sliced fruit.
To serve, place a couple of thick ice cubes in a glass and pour in a cup of sangria along with pieces of the fruit. Stir in 1 teaspoon of elderberry syrup to finish. Makes 8 1 cup servings.
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