Hibiscus Tea Punch

Name: Hibiscus Tea Punch
Ingredients: 3 hibiscus tea bags, such as the Republic of Tea brand; 2 bottles Sauvignon Blanc; 2 cups ruby red grapefruit juice; 1 1/4 cups pisco; 1/2 cup simple syrup, plus more if desired; 1 small mango, peeled, pitted and cut into small dice; 1 small orange, halved and thinly sliced; 1 cup raspberries or blackberries or a mixture of both; Cook's Note: Make sure the description of the Sauvignon Blanc is full of grapefruit and citrus scents.

9 ingredients

7 steps

Ingredients

3 hibiscus tea bags, such as the Republic of Tea brand
2 bottles Sauvignon Blanc
2 cups ruby red grapefruit juice
1 1/4 cups pisco
1/2 cup simple syrup, plus more if desired
1 small mango, peeled, pitted and cut into small dice
1 small orange, halved and thinly sliced
1 cup raspberries or blackberries or a mixture of both
Cook's Note: Make sure the description of the Sauvignon Blanc is full of grapefruit and citrus scents.

Directions

1

Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan.
2

Add the tea bags and steep for 10 minutes.
3

Remove the bags and discard.
4

Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices.
5

Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours.
6

Just before serving, add the remaining diced mango and the berries.
7

Serve very cold over ice.