HIBISCUS TEA PUNCH

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HIBISCUS TEA PUNCH image

Categories     Brunch     No-Cook     Spring

Yield 4 to 6 servings

Number Of Ingredients 8

3 hibiscus tea bags, such as Republic of Tea brand
2 bottles Sauvignon Blanc
2 cups ruby red grapefruit juice
1 1/4 cups pisco
1/2 cup simple syrup, plus more if desired
1 small mango, peeled, pitted and diced to small cubes
1 small orange, halved and thinly sliced
1 cup raspberries or blackberries or mixture of both, rinsed and cleaned

Steps:

  • Bring 2 1/4 cups of cold water to a boil in a small saucepan. Add the tea bags and steep for ten minutes. Remove the tea bags and discard. Pour the wine into a large serving container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half the diced mango and all of the orange slices. Cover and let sit in the refrigerator for four hours up to 24 hours. Just before serving add the remaining mango and the berries. Serve over ice.

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