Hibiscus Tea Punch

1. 1

   Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan.

2. 2

   Add the tea bags and steep for 10 minutes.

3. 3

   Remove the bags and discard.

4. 4

   Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices.

5. 5

   Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours.

6. 6

   Just before serving, add the remaining diced mango and the berries.

7. 7

   Serve very cold over ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.