Ancho-Hibiscus Sparkling Sangria
beverages cocktails

Ancho-Hibiscus Sparkling Sangria

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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.
  • 15m

    prep time

  • 9

    Ingredients

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Ingredients

8

(1 cup)

Servings

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 2 tablespoons McCormick Gourmet™ Chile Pepper, Ancho
  • 2 cups whole dried hibiscus flowers
  • 2 cups orange juice
  • 1/3 cup lime juice
  • 1/2 cup orange-flavored liqueur, such as Triple Sec
  • 1 bottle (750 ml) cold sparkling white wine
  • Fruit slices, such as lime, pear and apple

Instructions

  • Mix sugar, water and ancho chile pepper in medium saucepan until well blended. Stir in hibiscus flowers. Bring to simmer on medium heat. Simmer 5 minutes, stirring occasionally to dissolve sugar. Remove from heat. Let stand 10 minutes. Strain into large pitcher. Refrigerate until syrup is well chilled

  • Stir juices and liqueur into syrup. Just before serving, gently stir in sparkling wine. Pour into ice-filled cocktail glasses. Garnish with fruit slices

Nutrition information (per Serving)

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