The flavors of the tea with wine, brandy and fresh fruit makes this a refreshing and delicious summer cocktail.
- 6 Hibiscus Berry tea bags
- 1 liter boiling water
- 2 cups red wine I use Pinot Noir
- 1/2 cup brandy
- 1/2 cup Swerve sweetener or Allulose
- 1 cup mixed berries I use a mixture of frozen blueberries, strawberries and blackberries, but you can also use fresh.
- 1 orange cut into slices
Steep the tea bags in the boiling water for 10 - 15 minutes
Allow to cool completely and add the sweetener, wine and brandy.
Stir until sweetener is dissolved.
Pour into a pitcher and add the berries and orange slices.
Allow to sit in the fridge for at least 30 minutes. I prefer overnight!
Serve with orange slices as a garnish on your glasses.