Blueberry Hibiscus Sangria Food

BLACK AND BLUE BERRY SANGRIA

Steps:

• Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring occasionally until the sugar has dissolved, about 5 minutes. Boil the syrup for 1 minute longer, then remove the saucepan from the heat. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the wine, liqueur, vodka, soda water and lemon juice to the pitcher, and stir to combine. Add the blackberries and blueberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, pick out 8 blueberries and 8 blackberries and cut a slit halfway through each. Garnish the rim of 8 glasses with 1 blueberry and 1 blackberry each then fill the glasses halfway with ice. Pour the sangria and remaining berries into each glass.

HIBISCUS TEA SANGRIA

Steps:

• Bring 18 ounces of cold water to a boil in a small saucepan. Add the tea bags and let steep for 10 minutes. Remove the bags and discard.
• Pour the wine into a large container or pitcher. Add the tea, grapefruit juice, pisco, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours.
• Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

BLUEBERRY HIBISCUS SANGRIA

Steps:

• 1. Bring 4 cups of water to a boil. Remove from heat and steep tea bags for 5 to 10 minutes. Let cool.
• 2. Combine wine, cooled tea, rum, juice, and berries. Stir.
• 3. Serve chilled, over ice. Enjoy!

HIBISCUS SANGRIA

Steps:

• Bring water, hibiscus petals, honey, cinnamon sticks, and cardamom to a boil in a large pot. Remove from heat and allow to steep for 1 hour; strain. Stir wine, brandy, brown sugar, elderflower syrup, and triple sec into strained hibiscus water until sugar is dissolved. Add pineapple, apples, strawberries, oranges, and lemon. Refrigerate 8 hours or overnight.