With spring in full swing and summer right around the corner, we couldn’t wait to share this delicious Hibiscus Cooler Sangria recipe with you! Whether you whip this up for a BBQ, picnic, dinner service, or anything in between, you and your guests are sure to love the lively blend of Hibiscus Cooler used in this refreshing recipe!
Ready to give this recipe a go? Order a pouch of our Hibiscus Cooler, then simply save or print the recipe card below and you’re ready to make this refreshing drink all spring and summer long!
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Hibiscus Cooler Sangria
- One 2qt. pouch of Art of Tea's Hibiscus Cooler
- 4 cups boiling water
- 1lb. sliced fruit
- In a large container, brew one 2qt. pouch of Hibiscus Cooler in 4 cups hot water for 5 minutes.
- Remove tea pouch and allow concentrate to cool to room temperature.
- Add your choice of sliced fruit: oranges, apples, berries, etc.
- Allow to steep for 6 hours.
- Serve in a large pitcher over ice.
- Add steeped fruit to as garnish.
Cardamom, a spice found in chai teas, is thought to pack a healthy punch. Check out some benefits of cardamom below.
[Art of Tea makes no health claims to the stated information above.
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I think you have to be open to allow inspiration to come from many different places. Sometimes a dish gets created to serve a need for a special occasion or individual, or even just from playing around in Gasolina’s kitchen and then ultimately ends up on the menu. A HUGE inspiration for me are visits to the farmers market. It’s rare I don’t leave the market without at least some new ideas. However, we’re a small space so by necessity the menu has to compliment our ability to execute. The same thing applies on the beverage side of things so our aim is do our coffee and teas simply and well. We have been making tea-lattes though and also been playing with incorporating the tea into some food items. The hibiscus cooler tea has been amazing for that! We’ve made cherry tea granita to compliment our chocolate mousse and it’s in our popular Watermelon & Hibiscus Mint Popsicles.
[Interview by Seamus Sullivan. All photos provided by Gasolina Cafe.]