Sangria is a traditional Spanish “fruit punch” made with red wine. This recipe is using Hibiscus tea to replace the wine. Feel free to adjust the fruit to whatever is freshest at your market. You may want to make extra. It won’t last long!
25dried cherries , Montmorency cherries work well here
1TBSPagave, optional
¼cupdried hibiscus flower tea, see notes
8cupswater, boiling
1lime, sliced thinly
2ripe peaches, free-stone if available, sliced thinly--if peaches are out of season, use sliced oranges instead
Instructions
Place the dried cherries and the agave in a 2 quart / 2 liter mason jar.
Put the hibiscus tea in a tea ball or infuser and add to the mason jar.
Add the hot water to the jar (be sure to immerse all of the tea leaves) and allow to steep for 1 hour or more.
When the tea is cool enough to touch, remove the tea ball. Add one fresh peach, thinly sliced. Add the juice of one fresh lime. Cover with a "pour spout" mason jar cover. Chill in the refrigerator. (See NOTES)
TO SERVE: Fill 16 oz (1/2 liter) glasses with ice. Top with fresh peach slices. Fill the glass with equal parts of tea and cold water. Garnish with a thin slice of fresh lime.