Jamaica (Hibiscus) Sangria
Serves 16
5 mins prep
3 mins cook
8 mins total
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.
2 servings
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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.
