HIBISCUS TEA SANGRIA

Hibiscus Tea Sangria image

Provided by Bobby Flay

Time 4h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup simple syrup (or more to taste)
3 hibiscus tea bags, such as Republic of Tea
2 bottles sauvignon blanc (make sure the description is full of grapefruit and citrus scents)
2 cups ruby red grapefruit juice
1 1/4 cups pisco
1 small mango, peeled, pitted and cut into small dice
1 small orange, halved and thinly sliced
1 cup raspberries or blackberries, or a mixture of both
Ice, for serving

Steps:

Bring 18 ounces of cold water to a boil in a small saucepan. Add the tea bags and let steep for 10 minutes. Remove the bags and discard.
Pour the wine into a large container or pitcher. Add the tea, grapefruit juice, pisco, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours.
Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

Nutrition Facts : Calories 441 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 20 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 1 grams, Sugar 32 grams