Lemon Hibiscus Sangria
  • 1 Bottle of CK Mondavi Moscato, Blonde Five or Sauvignon Blanc
  • ⅓ Cup of Fruitlab Hibiscus Organic Liquor*
  • ⅓ Cup of Limoncello
  • ⅓ Cup of Maraschino Cherry Syrup from a jar of Maraschino Cherries
  • 1 750 ml Bottle of Sparkling Water or Club Soda
  • Assorted seasonal fruit such as: sliced peaches (peeled), nectarines, apricots and plumbs, fresh cherries and/or maraschino cherries from the jar of syrup.
  1. Pour the wine into a large pitcher or jar then add the Hibiscus liquor, Limoncello, and the Maraschino cherry syrup and stir to mix. Add the prepared fruit and refrigerate until cold.
  2. Just before the sangria is served add the sparkling water and stir to mix. Pour into wine glasses over ice (if desired) adding the marinated fruit to garnish.
Recipe by Monica's Table at https://www.monicastable.com/summer-sangria/