The deep garnet color from hibiscus and blood oranges adds plenty of drama to this sparkling drink. The tea base also keeps the beverage much lower in sugar than soda or other juice-based punches. Make sure to let the tea bags steep in the hot water for the best flavor. Top off each glass with whatever sparkler you have on hand—sparkling wine for the adults or sparkling cider or seltzer for the kids. If you can’t find blood oranges, use navel oranges.
21/2 cups water
6 hibiscus or hibiscus-orange tea bags
1 cup fresh blood orange or navel orange juice
3 Tablespoons honey
1 (750-ml) bottle sparkling wine or sparkling cider
1 blood or navel orange, halved lengthwise and cut into 10 slices
Est. added sugars 6g
Calcium 3% DV
Potassium 5% DV
How to Make It
Bring 21/2 cups water to a boil in a small saucepan over high; add tea bags. Remove pan from heat; let stand 5 minutes. Remove tea bags, squeezing over saucepan to release liquid. Discard tea bags. Add juice and honey to tea, stirring until honey dissolves. Refrigerate at least 2 hours.
Divide tea mixture evenly among 8 ice-filled glasses. Top evenly with sparkling wine or cider. Garnish glasses with orange slices.