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McCormick's Flavor Forecast 2011
Here’s a recipe based on an up-and-coming flavor combination, identified in McCormick’s 2011 Flavor Forecast. Click on the link below to view all of the flavor pairings McCormick's named in it's 2011 Forecast.
Top 10 Flavor Pairings of 2011
Ancho-Hibiscus Sparkling Sangria
Sparkling Sangria recipe inspired by McCormick's 2011 Flavor Forecast Pairings
user rating
Serves: 8
Ingredients:1 ½ cups sugar
1 ½ cups water
2 tablespoon Ancho Chile Pepper (Suggestion: McCormick's Gourmet Collection Ancho Chile Pepper)
2 cups whole dried hibiscus flowers
2 cups orange juice
1/3 cup lime juice
1/2 cup orange-flavored liqueur, such as Triple Sec
1 bottle (750 milliliter) cold sparkling white wine
Fruit slices, such as lime, pear and apple
1. Mix sugar, water and ancho chile pepper in a medium saucepan until well blended. Stir in hibiscus flowers.
2. Bring to simmer over medium heat. Simmer 5 minutes, stirring occasionally to dissolve sugar. Remove from heat. Let stand 10 minutes.
3. Strain into a large pitcher. Refrigerate syrup until well chilled.
4. Stir juices and liqueur into syrup. Just before serving, gently stir in sparkling wine. Pour into ice-filled cocktail glasses. Garnish with fruit slices.
Tips
For a nonalcoholic version, prepare as directed but increase orange juice to 2 ½ cups and omit orange-flavored liqueur. Use 1 bottle (750 milliliter) sparkling white grape juice in place of the sparkling wine.
Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and Asia. The dried flowers can be purchased whole, ground or in syrup form in ethnic markets or online specialty stores.
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