Ingredients

The following ingredients have 4 Servings
  • 5 cups water or more (adjust to taste)
  • 2 Tablespoons chopped ginger
  • 1 cup dried red hibiscus buds
  • 1 cinnamon stick
  • 1 750 milliliter bottle white wine (I used Moscato)
  • 1- Pound or more fruit (mango, pineapple, papaya, kiwi, strawberry cut up in large chunks.)
  • Lime chunks
  • ½ cup dark rum (Optional adjust for taste buds)
  • Oranges sliced
  • Simple syrup (sub with honey or sweetener)
  • 2 cups water
  • 1- cup sugar

Instruction

  • In a medium bowl bring to a boil 2 cups water and sugar. Simmer until sugar has dissolved. Allow cooling
  • Place hibiscus petals in a large bowl, together with ginger, lime, and cinnamon stick. Heat up water in a kettle, pot or microwave, until it boils.
  • Gently pour boiled water to the bowl of Let steep about 45 minutes or more. You may refrigerate overnight in the fridge for a more potent flavor.
  • Combine all fruits in a large pitcher pour the rum over it. Then add the hibiscus juice wine and simple syrup.
  • Let it sit in the fridge overnight because it taste better that way or if press for time cut the resting time in half.