Favorite Recipes of Maverick Swaniel Harrienger











{June 11, 2016}   Hibiscus Tea Punch (Brunch @ Bobby’s, 2014, pages 26-27)
  • 3 hibiscus tea bags
  • 2 750-ml bottles Sauvignon Blanc
  • 2 cups ruby red grapefruit juice
  • 1.25 cups Pisco
  • 0.5 cup Simple Syrup
  • 1 small mango, peeled, pitted, + cut into a small dice
  • 1 small orange, halved + thinly sliced
  • 1 cup raspberries or blackberries, or a mix
  1. Bring 2.25 cups cold water to a boil in a small saucepan over high heat.  Add the tea bags + let steep 10 minutes.  Remove + discard.
  2. Pour the wine into a large container or pitcher.  Add the tea, grapefruit juice, Pisco, simple syrup, half of the diced mango, + all of the orange slices.  Cover + refrigerate for 4 hours (min)-overnight (max).
  3. Just before serving, add the remaining diced mango + berries.  Serve over ice.
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