Black plum and hibiscus sangria recipe

Ingredients

• 10 cups water
• 1¼ cups sugar
• 1 pound black plums (5–6 plums)
• 1 cup dried hibiscus flowers
• 2 cups sliced or chopped fruit: apples, oranges, blackberries, pomegranate arils mint, for garnish

1. Bring the water, sugar, plums, and hibiscus up to a boil in a large pot. Lower to a simmer and simmer covered for 15 minutes, breaking up the plums every now and then with a wooden spoon. Let cool before handling.
2. Strain through a cheesecloth-lined strainer, squeezing through as much juice as possible. Add the chopped fruit and refrigerate until cool.
3. Serve by itself or over ice with some mint to garnish.