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.
Remove from heat and allow to steep 10 minutes. Strain into container and cool completely.
Add orange juice, liqueur, and lime juice to cooled syrup. Stir until well mixed. Hold refrigerated for service.
Service
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.
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