When it’s hot, nothing tastes better than chilled sangria, which is as popular in Mexico as in its native Spain. Mexicans often make sangria with one of the powerful, heat-concentrated red wines that have been made in Baja California since the eighteenth century.
To make a hibiscus sangria, slice up an orange, a lime, a lemon, and a green apple, and place them in a large glass pitcher. Half fill the pitcher with hibiscus syrup and refrigerate for several hours or overnight. Top up with sparkling wine (or, for a nonalcoholic version, sparkling water) and pour into ice-filled glasses. Garnish with more fresh fruit.
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