Hibiscus Royale Champagne Cocktail
Sparkling wine infused with the refreshing, gently floral flavor of hibiscus makes a simple, but charmingly elegant cocktail for any occasion.
If you're planning a special brunch or lunch this Mother's Day, treat Mom to this pretty and stylish twist on a Champagne cocktail. And for those who don't drink alcohol - adults or children - you can substitute ginger ale or sparkling apple juice. Our recipe is intended to be made in individual glasses, but you can make it by the pitcher as a Champagne punch and easily serve everyone at the table.
Hibiscus Simple Syrup:
- 1 cup sugar
- 1 cup water
- 1 tablespoon dried hibiscus flowers
Mix sugar and water in small saucepan. Heat to boiling over medium-high heat, stirring until sugar dissolves. Remove from heat. Add hibiscus flowers; steep until cool, about 1 hour. Strain out hibiscus flowers and discard.
Pour the hibiscus simple syrup into a clean, resealable jar or bottle. Close tightly and refrigerate. Makes about 1 1/2 cups.
Hibiscus Royale Cocktail:
Add 2 tablespoons of the hibiscus simple syrup to a champagne flute. Carefully fill with prosecco or sparkling wine. Garnish with lemon or lime twist if desired.
Garnish with fresh mint sprigs, raspberries or blueberries. Want to make it really special? Rim the champagne glass with Hibiscus Mini-Crystals!