This jamaica sangria is quite different. It’s made with dry white wine instead of a fruity Spanish red wine. The spicy undertones of cinnamon and jamaica made this the perfect drink for a chilly Colorado evening and everyone truly loved it. It is a recipe I definitely plan to make again. It was ideal for our cozy intimate dinner party of eight.
2 750-mililiter bottles of dry white wine, recommend Pinot
3cupsginger ale, chilled
1orange, thinly sliced
1lemon, thinly sliced
2medium red Bartlett pears, halved, cored, and cubed
1 ½cupsseedless grapes
Fresh mint leaves, optional
Instructions
In a saucepan, combine the water, the cinnamon sticks, whole cloves, and anise stars; bring to a boil. Remove from heat and add hibiscus flowers. Let mixture cool about 15 minutes or until almost room temperature. Strain into a large pitcher and refrigerate.
Just before your guests arrive, fill a punch bowl with the jamaica tea, white wine, and ginger ale. Add fruit and stir gently. If desired, garnish glasses with ice, additional lemon slices, and mint. Serve immediately.
Notes
Feel free to add your favorite fruit to this sangria recipe.