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From recipes passed down through the generations to a memorable meal shared with loved ones, our flavor stories connect us to one another. We want you to share yours.
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Try something different:
A beverage to delight the eyes as well as the taste buds. A lively Latin duo of tart colorful hibiscus flowers and mildly fruity ancho chile pepper add punch to sangria.
Nutritional Information coming soon!
Test Kitchen Tips:
•For a nonalcoholic version, prepare as directed increasing orange juice to 2 1/2 cups and omitting orange-flavored liqueur. Use 1 bottle (750 ml) sparkling white grape juice in place of the sparkling wine.
•Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets or online specialty stores.
Recipe by Gourmet
Cook, submit and win! You’ve got until 12/24 at 11:59 p.m. to create a culinary masterpiece for December Feast using this week’s 4 ingredients. Home cooks, start your ovens.
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.
This recipe features Chile Pepper Ancho. Here are a few more delicious ways to use it.