A hibiscus berry sangria is a proper pink summer punch: chilled rosé, a strong hibiscus, rose and sweet berry tea base, a measure of brandy and plenty of fresh stone fruit. The tea adds depth and colour where shop sangria leans on sugar, so it drinks dry and pretty rather than cloying.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Hibiscus Berry Sangria (Adult) recipe. Canonical: https://teas.co.uk/recipes/cocktails/hibiscus-berry-sangria-adult/
It uses Good Earth Hibiscus, Rose and Sweet Berries, a caffeine-free infusion. A punch jug, serves 6 to 8.
You'll need
- 4 Good Earth Hibiscus, Rose and Sweet Berries tea bags
- 300ml rolling boil water
- 2 tablespoons honey
- 50ml brandy
- 1 bottle (750ml) chilled rose wine
- 300ml chilled lemonade or soda
- 2 peaches and 200g strawberries, sliced
- Ice and a sprig of mint, to serve
Method
- Steep the 4 bags in 300ml rolling boil water, covered, for 7 minutes for a strong, deeply ruby base.
- Lift the bags out and stir the honey through while warm. Cool then chill.
- In a big jug, combine the chilled hibiscus base with the brandy and the bottle of rose wine.
- Add the sliced peaches and strawberries and chill 30 minutes so the fruit infuses.
- Top with chilled lemonade or soda just before serving so the bubbles stay; add a sprig of mint.
- Serve over ice in big wine glasses, ladling a slice of peach into each.
Want the background, not just the brew?
Brewed with: Good Earth Hibiscus, Rose and Sweet Berries, 15 Tea Bags 42g
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