Ingredients
2
quarts water
3
oz dried hibiscus flowers
1
cup granulated sugar
6
cups alcoholic or non-alcoholic red wine
2
cups cantaloupe balls
2
cups pineapple, peeled and chopped
1
lemon, thinly sliced
Preparation
In 3-quart saucepan, heat water to boiling. Stir in hibiscus flowers. Reduce heat; simmer uncovered for 20 to 30 minutes or until water turns a deep burgundy color.
Strain hibiscus mixture; discard flowers. Stir in sugar until dissolved; let stand until completely cool.
Stir wine and fruit into cooled hibiscus mixture. Refrigerate until cold.
