• 1 Rating

Treat guests to a bubbly brunch cocktail that looks as delightful as it tastes.

Marcela Valladolid
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For tea: In a small saucepan bring the water to boiling. Add 1/2 cup hibiscus flowers. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; steep 10 minutes. Strain through a fine-mesh strainer, discarding hibiscus flowers; let cool.

  • Meanwhile, in a spice grinder process remaining 1/4 cup hibiscus flowers until finely ground. Combine with 1/4 cup sugar and pinch salt; place on a small plate.

  • Return cooled hibiscus tea to saucepan; add remaining 1/4 cup sugar. Cook over medium-high heat until reduced to 1/2 cup, about 15 minutes. Remove from heat; cool completely.

  • To serve, moisten rim of each glass with a lime wedge; wiggle rim in hibiscus-sugar mixture to coat completely. Divide cooled hibiscus syrup among glasses. Top with sparkling wine. Serve immediately.

Nutrition Facts

157 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 27 mg sodium. 13 mg potassium; 21 g carbohydrates; 0 g fiber; 17 g sugar; 0 g protein; 0 g trans fatty acid; 6 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 6 mg calcium; 0 mg iron;


1 Ratings
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