2 hr 30 min
Serving bright red or purple drinks during holidays and special occasions, like Juneteenth, can be traced back to West African traditions. The drinks get their color from hibiscus, or sorrel. Instead of sugar, we use all-natural orange juice to sweeten the sangria. Sorrel, often found in stores labeled hibiscus, is a dried flower that when steeped for tea turns the water a vibrant red colour and lends a tangy flavour. You can find it in some markets and online.
Unsweetened dried hibiscus flowers
1 oz, or sorrel (about 1/2 cup)
2 piece(s), two 1 inch pieces
Fresh orange juice
2½ cup(s), sliced fruit (such as peaches, apples, oranges, and pineapple), for soaking
Fresh mint leaves
½ cup(s), (optional)
- In medium saucepan, add sorrel, ginger, cinnamon stick, and allspice. Add 6 cups water and bring to boil. Remove from heat and let tea steep so flavors infuse, 30 to 45 minutes. Strain tea into large bowl and discard solids in strainer. Let tea cool completely.
- Pour cooled tea into punch bowl or large pitcher. Stir in orange juice and wine. Add fruit and mint (if using). Serve sangria over ice. (The sangria will only become more flavorful as it sits and the fruit imparts more flavour and sweetness.)
- Serving size: 1⁄2 cup punch plus fruit