Description
A refreshing and elegant sparkling drink featuring hibiscus and raspberry flavors.
Ingredients
Scale
- 1 cup water
- 1/4 cup dried hibiscus petals
- 1/4 cup fresh raspberries
- 2 tablespoons sugar (or to taste)
- 1 bottle chilled sparkling wine or prosecco
- Fresh raspberries or mint sprigs for garnish
Instructions
- In a small saucepan, combine water and hibiscus petals. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Strain the hibiscus tea into a heatproof bowl and discard the petals.
- Add raspberries and sugar to the hot hibiscus tea. Mash the raspberries gently with a spoon to release their juice.
- Let the mixture cool to room temperature, then chill in the refrigerator for at least 30 minutes.
- To serve, pour about 2-3 tablespoons of the hibiscus raspberry mixture into each champagne flute.
- Top with chilled sparkling wine or prosecco.
- Garnish with fresh raspberries or a mint sprig.
Notes
- Adjust the amount of sugar to your preference.
- You can substitute fresh hibiscus flowers for dried petals if available. Use about 1/2 cup fresh petals.
- For a non-alcoholic version, substitute sparkling wine with sparkling water or ginger ale.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Drink
- Method: Infusion
- Cuisine: Fusion
Nutrition
- Serving Size: 1 glass
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: sparkling drink, hibiscus, raspberry, royale, cocktail, mocktail