Level up your sangria by incorporating the floral essence of hibiscus with subtle undertones of cardamom. This sweet and refreshing blend will complement any backyard HH or summer BBQ.
PREP: 15 MINS // YIELD: 1 PITCHER
| 2 oranges, sliced
| 2 lemons, 1 sliced, 1 juiced
| 2 apples, sliced or chopped
| 1 tsp cinnamon
| 1 tsp sugar
| 750ml bottle light red wine
| 100ml Spanish brandy
| Chop or slice fruit and combine in a bowl. Sprinkle the sugar, cinnamon and lemon juice over the fruit, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hour, or ideally overnight.
| Fill a large pitcher with ice and add the wine, brandy and our Hibiscus Cardamom syrup.
| Stir the macerated fruit mixture to ensure the sugar is dissolved, tip into the pitcher, then stir to combine. Option to top with sparkling water for effervescence.
Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate.
Ingredients: water, cane sugar, hibiscus flower, rose hip, whole cardamom, citric acid.