Hibiscus Sangria Prosecco


  • 2 cups dried hibiscus flowers
  • 3 cups brandy
  • 2 oranges
  • 2 apples
  • 2 cups grapes
  • Prosecco


  1. Peel the fruit and cut into bite size pieces.
  2. Combine hibiscus flowers and brandy.
  3. Drain the brandy into a new container and discard the flowers.
  4. Add chopped fruit and let sit for a few hours.
  5. Drain the brandy again and reserve the fruit.
  6. Fill a champagne flute half way with the brandy mixture and fill the rest of the glass with prosecco.

Don’t forget the straw!