Recipe: Blackberry Sangria
Sangria gets a floral twist with this gorgeous hibiscus and lavender infused summer sip.
For hibiscus-lavender simple syrup:
- 1 cup water
- 1/2 cup honey powder
- 2 Tbsp. hibiscus flowers
- 1 Tbsp. dried lavender
- 1 bottle dry white wine
- 1/2 cup hibiscus-lavender simple syrup
- 1/4 cup Cointreau (or other orange-flavored liqueur)
- 1 pint fresh or frozen blackberries
- 1 orange, sliced in rounds, then quartered
For non-alcoholic sangria, use white grape juice instead of white wine and and fresh squeezed orange juice in place of Cointreau. Top with club soda for a fizzy drink.
For hibiscus-lavender simple syrup: Whisk honey powder and water together in a small saucepan. Bring mixture to a boil, stirring to make sure honey powder dissolves, and cook for 1 to 2 min. Remove from heat and add hibiscus and lavender. Cover and allow mixture to steep until room temperature, about 20 min. Strain and store in a sealed container in the refrigerator until ready to use. Use within 2 weeks.
For sangria: Mix all ingredients together in a pitcher and chill.
Serve over ice, making sure to get pieces of fruit in each glass. This recipe also works with using our Herbes de Provence Simple Syrup in place of the hibiscus-lavender syrup.