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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

et cetera
%d bloggers like this: