Fresh raspberries and the tangy punch of hibiscus tea make this rosy-red sangria bright and tart from bartender Chelsea Leigh Barrett of Mother of Pearl in New York. Use decent bubbles, such as a rosé Cava—it'll make a difference in the final flavor.

Chelsea Leigh Barrett
May 2019

Gallery

Victor Protasio

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steep tea bags in 1 cup cold water 30 minutes; remove and discard tea bags. Combine tea, raspberries, and sugar in a blender; process until smooth, about 30 seconds. Pour through a fine wire-mesh strainer into a large pitcher. Discard solids. Stir in gin. If not serving immediately, seal well with plastic wrap, and refrigerate up to 8 hours or overnight.

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  • When ready to serve, stir well. Add sparkling rosé, and stir gently to combine. Pour into 4 collins glasses or mason jars filled with ice, and garnish with fresh raspberries.