Hibiscus Sangria Mocktail
Ingredients
green apple (slices)
lemon slices
1/8 cup hibiscus flowers (dried, 7 g)
3 cups white grape juice (24 oz., 709 mL)
2 cans Italian sparkling orange drink (like Sanpelligrino)
2 cups unsweetened cranberry juice (or sugar-free, 16 oz., 473 mL)
6 green grapes (sliced in half)
12 mandarin orange segments (jarred)
12 blackberries
Step by step
Fill each freeze mold with 3 blackberries, 3 orange segments, and 3 grape halves. Pour the cranberry juice up to the fill line and freeze for 8 hours.
In a pitcher, add the white grape juice and dried hibiscus flower. Cover with plastic wrap and let cold brew in your refrigerator for at least 4 hours.
When ready for assembling, remove the cold brew hibiscus grape juice and strain.
Insert the fine blade to the detachable ice cup and lock the housing of the Shave Ice attachment to your Stand Mixer using the direction booklet.
Remove your molds from the freezer and pop out the cranberry ice puck. Add the ice puck to the shave ice cup with the X grooves facing up. Drop down the ice cup pusher.
Turn on your machine to the highest speed and shave the cranberry ice into a large glass tumbler.
Pour 3/4 cup (6 oz., 177 ml) hibiscus grape juice over the ice. Top off with Italian sparkling orange soda.
Garnish with apple and lemon slices.
Tips: Do not use sweetened cranberry juice or juice with sugar added. It will not freeze well enough.
The combination of white grape juice and acidic cranberry juice replace Spanish wine in this refreshing mocktail sangria. There are also alcohol- free wines available. Please use whatever you prefer.
This slushy is best enjoyed with a straw.