Attention! Attention! This is your Cinco de Mayo cocktail!!!
(Did you know you needed a Cinco de Mayo cocktail?)
I told you last week that we might just be going "all hibiscus, all the time" around here. I'm in love with hibiscus.
I found this Hibiscus Agua Fresca at Trader Joe's a couple of weeks ago. Aaaaaand, they happened to be sampling it in the store. Hello, I'll take a case. It's so, so yummy. Lightly sweetened, floral and fruity with just a hint of cinnamon. Oh, and that color is stunning.
My mind went straight to sangria (as minds do). Over the weekend, I had a lightbulb moment - Cinco de Mayo!!! PERFECT!!!
This sangria is so easy to make and serves a crowd. You'll want to make it several hours ahead of serving, so if you're having friends over, this is the perfect make-ahead. Tart, sweet, bright, happy, fruity, and fun - that about covers it. The sangria is so refreshing...not overly boozy...which is good because you'll want more than one glass.
Start off by making a hibiscus simple syrup. Three ingredients, super easy. I used dried hibiscus flowers that I bought on Amazon. You can easily substitute a hibiscus tea here. (Just make sure it's an herbal tea with hibiscus as the main ingredient.)
This syrup, y'all. It's SO yummy. When you're not making sangria, try adding just a tablespoon to plain water. Use it to sweeten your hibiscus tea!
Next, cut up some citrus. This fruit will be soaking all of that sangria goodness and adding flavor. Since it'll be sitting in your cocktail for a long time, be sure to give that fruit a good scrubbing.
The other players here are rosé and Cointreau. My love for Cointreau runs deep. Don't worry about buying an expensive wine for this - cheap is perfect. Go for a pretty label. It's what I do most of the time anyway.
Place the sliced fruit at the bottom of a pitcher and add Cointreau, a bottle of rosé wine, the agua fresca, and simple syrup. Let that hang out in the fridge so the flavors can marry. ♥
Serve over crushed ice with more sliced citrus and sliced strawberries.
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 Aqua 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.
Let's not just drink this for Cinco de Mayo...let's make Hibiscus Agua Fresca and Rose Sangria our spring and summer drink!
