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Gwen Sutherland Kaiser

HIBISCUS POMEGRANATE
SANGRIA

  • 3 bottles Brotherhood Merlot
  • 1 cups brandy
  • 1/2 cup pomegranate juice
  • 3/4 cups triple sec
  • 1/3 cup fresh squeezed lime juice
  • 1 cup hibiscus water (see recipe)
  • 1 cup orange juice (fresh squeezed is great)
  • 1 cup simple syrup (see recipe)

Submerge chopped seasonal fruit in pitcher prior to serving, allowing time for the flavors to infuse.


Simple syrup is equal parts sugar /water. Please note that you may substitute raw sugar or even stevia, in place of granulated white sugar. To conserve energy–mix in a container, stirring regularly, until dissolved. Or heat on stove.


Hibiscus water: hibiscus petals are available dried at any health food store. Boil 1/2 cup petals in 2 quart water for ten minutes and strain before use.

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