Hibiscus Agua Fresca and Rosé Sangria
{makes about 9 cups, 15-18 servings}
1 cup water
1 cup sugar
1/4 cup dried hibiscus flowers (or 3 hibiscus herbal tea bags)
limes, sliced
lemons, sliced
oranges, sliced
1 bottle (32 ounces)Trader Joe's Hibiscus Agua Fresca
1/2 cup Cointreau
1 bottle rosé wine
strawberries, sliced for serving
Make the hibiscus simple syrup: Heat the water, sugar, and hibiscus flowers until the mixture comes to a boil, stirring frequently. Lower the heat to a simmer and cook for 3 minutes, stirring constantly. Remove from heat and let the flowers steep for 30 minutes. Strain using a fine mesh strainer. Cool the syrup in the refrigerator.
Place some of the sliced citrus in a pitcher. (Reserve some for serving.) Pour the Hibiscus Agua Fresca, Cointreau, rosé, and 1 cup of the chilled hibiscus syrup over the fruit. Stir to combine. Cover and refrigerate for several hours.
Fill glasses with crushed ice. Pour the sangria and fruit over the ice. Top with more fruit and the strawberries.
Read the full post here: bakeat350.net/2018/05/hibiscus-agua-fresca-and-rose-sangria.html
