Fall Scoop
Hibiscus Ginger Sangria
Ingredients
- 1 qt. Cross Valley Farms® Hibiscus Infused Fruit Blend, juice reserved
- 1 ea. Monarch® Cinnamon Stick
- 2 T Fresh Ginger, peeled and chopped
- .5 oz. High Quality Orange Liqueur
- 1 bottle Sparkling Wine, red or white
PREPARATION
Combine Ginger and Cinnamon Stick in a pot with reserved Hibiscus Juice. Heat gently to simmer and turn off heat. Let steep for 45 minutes, or in refrigeration overnight to increase flavor.
Assemble cocktail:
Place Ice into Pint Glass or Large Wine Glass. Add in .5 oz. of Orange Liqueur. Top with 3-4 oz. of steeped hibiscus juice. Add in Hibiscus Infused Fruit Blend and top with sparkling wine. Garnish with an Orange Slice.
Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens
Serves 1