Pink Sunrise Sangria

Ingredients

• 2 cups sugar
• 1 1/2 cups cold water
• 2 tablespoons white corn syrup
• 1/4 cup dried hibiscus flowers (Skordo in Portland carries them)
• Orange rind (from the one juiced orange below)
• 2 black plums (halved and pitted)
• 1/4 cup hibiscus simple syrup
• 2 thyme sprigs
• 1 bottle Vinho Verde
• 1 cup brandy
• Juice from 1 blood orange
• Juice from 1 lemon
• 1 blood orange (sliced, quartered)

Instructions

1. 1

   --- For the Hibiscus Simple Syrup ---

2. 2

   Combine all ingredients in medium saucepan and cook over medium heat for about 5 minutes, until all the sugar is completely dissolved. Once the sugar just comes to a boil, lower to simmer and continue to cook for 5 minutes. Turn off the heat and let sit for at least 30 minutes to meld flavors. When cool, strain and pour into a storage container or squeeze bottle and refrigerate until ready to use. This will keep up to 2 months in the refrigerator or 6 months in the freezer.

3. 3

   --- For the Sangria ---

4. 4

   Preheat oven to 375°.

5. 5

   Tear orange rind into about 6–8 pieces and roast until lightly browned and dried, about 20 minutes. At the same time, roast plums cut side down with ¼ cup hibiscus simple syrup and thyme sprigs until softened, about 15–20 minutes depending on the ripeness.

6. 6

   Set the orange rinds and plum halves aside to cool completely (you’ll want to reserve the leftover juice from roasted plums for later). Once cooled, slice each plumb half into fourths and enjoy the floral-citrus scent from the hibiscus syrup.

7. 7

   Mix the wine, brandy, blood orange juice, lemon juice, and leftover plum juice. Add the orange rind, plum slices, and cooked thyme sprigs and refrigerate for a couple of hours or up to 8. Before serving, strain through fine mesh sieve. Serve over ice and garnish with a few blood orange slices.