
Sorrel sangria
1
Point(s)
Total Time
2 hr 30 min
Prep
10 min
Cook
50 min
Serves
20
Difficulty
Easy
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.
Ingredients
Unsweetened dried hibiscus flowers
1 oz, or sorrel (about 1/2 cup)
Ginger root
2 piece(s), two 1 inch pieces
Cinnamon stick(s)
1 item(s)
Whole allspice
2 tsp(s)
Fresh orange juice
2 cup(s)
Red wine
2 cup(s)
Fresh apple(s)
2½ cup(s), sliced fruit (such as peaches, apples, oranges, and pineapple), for soaking
Fresh mint leaves
½ cup(s), (optional)