Instructions:

1.     To make the hibiscus simple syrup, mix two cups of sugar with two cups of water in a small saucepan over a medium flame. Heat and stir until the sugar is fully dissolved, but do not boil. Steep six hibiscus tea bags in simple syrup for 5 – 7 minutes. Allow the syrup to cool to room temperature before using or storing. Transfer the simple syrup to a glass container. You’ll have extra to store in the refrigerator for your next pitcher.

2.     Combine the cranberry, fresh lemon juice, and hibiscus simple syrup in a pourable container. Stir well and keep chilled until ready to serve.

3.     For mocktails, add the Seedlip Grove 42 to the juice mixture, stir gently, and set aside. You can adjust the sweetness by increasing or decreasing the simple syrup to taste.

4.     For cocktails, add the orange-infused vodka to the juice mixture. Refrigerate the Sonoran Sunset cocktail until you’re ready to pour.

5.     When you’re ready to serve, muddle four jalapeño rings in a pitcher, add ice, followed by the mocktail/cocktail mixture, and stir well. Using a Hawthorne cocktail strainer, fill coupe cocktail or martini glasses and garnish with a fresh jalapeño ring in each glass.

*Makes 8 refreshing servings.

Sit back & take in the sunset!

My Two Cents:

-       Warning: Proceed with caution. These coups may look all sweet and innocent, but they pack quite a punch!

-       Ruby red hibiscus tea blossoms add a boost of flower power and hints of berry and citrus to this refreshing glass of deliciousness.

-       Did you know that hibiscus flowers are not only aesthetically exquisite but also packed with antioxidants and several other health benefits? Mmmmm. Even tastier.

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