Recipe Details

A lively Latin duo of tart colorful hibiscus flowers and mildly fruity ancho chile pepper add punch to sparkling sangria.

This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.


  1. In a saucepot over medium heat combine hibiscus flowers, sugar, water, and ancho chile pepper. Mix well and bring to a simmer. Stir until sugar has dissolved.
  2. Remove from heat and allow to steep 10 minutes. Strain into container and cool completely.
  3. Add orange juice, liqueur, and lime juice to cooled syrup. Stir until well mixed. Hold refrigerated for service.


  1. For each serving, fill a large wine glass with ice. Add 4oz of hibiscus mixture and top with 6oz sparkling wine. Garnish with desired fruit. Serve chilled.