Rosé Sangria Recipe With Strawberries & Dried Flowers
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
6 cocktails
Ingredients
  • 1 tablespoon dried hibiscus flowers
  • 1 tablespoon dried chamomile flowers
  • 1 tablespoon dried lavender
  • 1 tablespoon dried rose petals
  • 1 tablespoon dried calendula
  • 1 cup cane sugar
  • ¼ cup garden party sugar
  • ¼ cup filtered water
  • 1 bottle rosé wine, chilled
  • ½ cup fresh raspberries
  • ½ cup fresh strawberries, halved
  • ½ cup sliced oranges
  • Ice cubes
  • Handful of fresh edible flowers for garnish
Directions
  1. In a food processor or spice grinder, combine the hibiscus, chamomile, lavender, rose petals, and calendula and pulse until the flowers resemble small flakes, just a second or so about 10 times. Be sure not to grind them into a powder.
  2. In a bowl, stir together the sugar and the ground flowers. For optimal flavor, wait about 2 weeks before use. Store in an airtight container at room temperature for up to 2 months.
  3. In a medium saucepan, combine the Garden Party Sugar and water and cook over medium heat. Simmer until the sugar has completely dissolved and the mixture has thickened into a syrup, about 5 minutes. Voilà! Garden Party Syrup! Remove from the heat and allow to cool.
  4. In a large punch bowl, combine the wine, raspberries, strawberries, and oranges. Add the Garden Party Syrup and mix until completely combined. Chill in the refrigerator for up to 5 hours before serving. When ready to serve, add ice. Sprinkle fresh edible flowers atop the sangria for garnish.