Hibiscus Sangria Prosecco
- 2 cups dried hibiscus flowers
- 3 cups brandy
- 2 oranges
- 2 apples
- 2 cups grapes
- Peel the fruit and cut into bite size pieces.
- Combine hibiscus flowers and brandy.
- Drain the brandy into a new container and discard the flowers.
- Add chopped fruit and let sit for a few hours.
- Drain the brandy again and reserve the fruit.
- Fill a champagne flute half way with the brandy mixture and fill the rest of the glass with prosecco.
Don’t forget the straw!