¼ cup dried hibiscus leaves
½ cup sugar
1½ cups (375 mL) water
1 bottle champagne, prosecco, or cava (whatever tickles your tastebuds)
- In a small pot over high heat, bring the water, hibiscus, and sugar to a boil. Stir to make sure all sugar has dissolved. Remove from heat.
- Let cool. Strain and then refrigerate overnight.
- At your picnic, add 1 part hibiscus mixture to 2 parts bubbles. For a non-alcoholic version, add lemonade or club soda instead of sparkling wine.