Jamaica (Hibiscus) Sangria
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.
Servings: 16 -20 servings
- 4 cups water
- 2 cinnamon sticks
- 12 whole cloves
- 2 anise stars
- 1 ½ cups dried hibiscus flowers
- 2 750- mililiter bottles of dry white wine recommend Pinot
- 3 cups ginger ale chilled
- 1 orange thinly sliced
- 1 lemon thinly sliced
- 2 medium red Bartlett pears halved, cored, and cubed
- 1 ½ cups seedless grapes
- Fresh mint leaves optional
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.
- Feel free to add your favorite fruit to this sangria recipe.
Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 74mg | Fiber: 2g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 2mg