Recipe courtesy of Bobby Flay
Episode: Southwestern
Print
Total:
4 hr 35 min
Prep:
15 min
Inactive:
4 hr 10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 35 min
Prep:
15 min
Inactive:
4 hr 10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 hibiscus tea bags, such as the Republic of Tea brand
  • 2 bottles Sauvignon Blanc
  • 2 cups ruby red grapefruit juice
  • 1 1/4 cups pisco
  • 1/2 cup simple syrup, plus more if desired
  • 1 small mango, peeled, pitted and cut into small dice
  • 1 small orange, halved and thinly sliced 
  • 1 cup raspberries or blackberries or a mixture of both

Directions

Watch how to make this recipe.

Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan. Add the tea bags and steep for 10 minutes. Remove the bags and discard. 

Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. 

Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

Cook's Note

Make sure the description of the Sauvignon Blanc is full of grapefruit and citrus scents.

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