Hibiscus Cooler Sangria Recipe

By April 14, 2016 Cocktails, Mocktails & More

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!

Hibiscus Cooler Sangria - Art of Tea

Hibiscus Cooler Sangria - Art of Tea

Hibiscus Cooler Sangria - Art of Tea

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!

Show off your finished product on Twitter or Instagram by tagging us or using the hashtag #MyArtofTea

Hibiscus Cooler Sangria
Print
Ingredients
  1. One 2qt. pouch of Art of Tea's Hibiscus Cooler
  2. 4 cups boiling water
  3. 1lb. sliced fruit
Instructions
  1. In a large container, brew one 2qt. pouch of Hibiscus Cooler in 4 cups hot water for 5 minutes.
  2. Remove tea pouch and allow concentrate to cool to room temperature.
  3. Add your choice of sliced fruit: oranges, apples, berries, etc.
  4. Allow to steep for 6 hours.
  5. Serve in a large pitcher over ice.
  6. Add steeped fruit to as garnish.
ArtOfTea http://wordpress.artoftea.com/

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By October 22, 2015 Health & Lifestyle

Cardamom, a spice found in chai teas, is thought to pack a healthy punch. Check out some benefits of cardamom below.
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[Art of Tea makes no health claims to the stated information above.
Information found from the following sources: 1 | 2 ] 

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Featured Wholesaler: Gasolina Cafe

By October 5, 2015 Featured Partners
A relatively new spot, we started working with Gasolina Cafe as soon as they opened their doors. We wanted to learn more about their business and what drives their creativity. Check out their interview below!
1. How and when did your business start?
Gasolina Cafe opened its doors March 1st of this year, though the idea is something that’s been percolating between John and I for quite some time.
 
 
2. What inspired Gasolina Cafe‘s name and design?
Basically the name and design came from a merging of passions, mine being food and hospitality, and John’s being motorsport.  Oddly enough, those two worlds have something in common, which is that they survive on precise execution of passion.  It made sense merging those passions into one place.  The aesthetic of the cafe is meant to resemble a small race shop.  Instead of building engines, we build plates of food and well crafted drinks.  That’s the idea anyway.  As far as the name goes…  Gasolina is of course Spanish for fuel, and given our menu is Spanish influenced, sourced locally, and of a quality across the board, we found the name fitting.  It’s a place where food, coffee, and tea intersect to provide folks with the good fuel for their day.
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3. What are the challenges and rewards of bringing an organic, Spanish-influenced menu to Woodland Hills?
Ha!  The challenges are many regardless of community.  Having said that, we were very aware that we were bringing something new and different to Woodland Hills.  However, instead of being daunted by that prospect, we welcomed it.  Woodland Hills is a great community that for the most part has been severely under-serviced.  We hope to be the first of many to change that.
 
4. What made you decide to incorporate tea into your menu, and ultimately choose Art of Tea to be your supplier?
Incorporating great tea into our menu was never a question.  The question was how to develop a legitimate tea program that accurately represents what we want to offer our customers.  Enter Art of Tea.  They showed up while we were still building out, brought the goods, and amongst the sawdust and dirt walked us through their product line as we did a tasting.  When we had that initial tasting, there was no question whatsoever that the tea is of a significant and thoughtful caliber.  Then, when Art of Tea expressed a willingness to not only have us serve their tea, but actually invest their time into helping us create a program that compliments everything else we’re doing, it was a very simple decision.
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5. How do you come up with your creative drinks and recipes?
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.  
 
6. How do you stay in touch with what your customers want?
You get what you get and you don’t get upset! is what our 4 year old daughter Matilda likes to say, a lot… trust me, it applies!  At the end of the day, we’re a small, friendly neighborhood place, operating in a community that seems to be in want of a place over which they can take some kind of ownership.  I think we all want that, “This is my spot.” kind of feeling.  It’s been so fulfilling to see that start to take shape.  Part of that taking shape though, is because we simply do what we do and we’re committed to doing it very well.  You have to have a point of view.  You have to have standards.  You have to be able to stand upon a platform and feel good about what you have to offer.  So far, people have been wonderfully receptive to that which is great. 
 
[Interview by Seamus Sullivan. All photos provided by Gasolina Cafe.]

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