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Ancho Hibiscus Sparkling Sangria

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 8 (1-cup) servings.

A beverage to delight the eyes as well as the taste buds. A lively Latin duo of tart colorful hibiscus flowers and mildly fruity ancho chile pepper add punch to sangria.


  1 1/2 cups sugar

  1 1/2 cups water

  2 Tbs McCormick® Gourmet Collection Chile Pepper, Ancho

  2 cups whole dried hibiscus flowers

  2 cups orange juice

  1/3 cup lime juice

  1/2 cup orange-flavored liqueur, such as Triple Sec

  1 bottle (750 ml) cold sparkling white wine

   Fruit slices, such as lime, pear and apple

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Mix sugar, water and ancho chile pepper in medium saucepan until well blended. Stir in hibiscus flowers. Bring to simmer on medium heat. Simmer 5 minutes, stirring occasionally to dissolve sugar. Remove from heat. Let stand 10 minutes. Strain into large pitcher. Refrigerate until syrup is well chilled.

Stir juices and liqueur into syrup. Just before serving, gently stir in sparkling wine. Pour into ice-filled cocktail glasses. Garnish with fruit slices