Sober Sangria

Makes 10 drinks

Serving glass: Stemmed glass or lowball

• 4 cups water
• 1/2 cup dried hibiscus flowers or hibiscus tea
• 1/2 cup honey
• 2 cups 100 percent pomegranate juice
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 1 green apple, cored and diced
• 1 red apple, cored and diced
• 1/2 cup red or green grapes, cut in half
• 1 tsp. alcohol-free bitters (see recipe below)
• Crushed ice
• 4 cups carbonated water

Boil the water, and steep the hibiscus flowers and honey for 10 minutes. Strain and chill the tea. Mix the chilled tea, juice, fruits, and bitters together in a large pitcher, and allow the flavors to blend for at least an hour before serving. Pour sangria into glasses with crushed ice, leaving room to top off with the carbonated water.

(Alcohol options: Wine and brandy)

Simple Bitters

Bitters are traditionally made by infusing bitter herbs and other ingredients in alcohol, but you can make your own natural, nonalcoholic bitters in a pinch.

Makes 1 cup

• 1 cup boiling water
• 5 cloves
• 1/2 cinnamon stick
• Zest of 1 orange or lemon
• 1/2 tsp. fennel seed
• 1 tsp. dried dandelion root or dandelion-root tea
• 1 tbs. dried cherries or raisins

Pour boiling water over the ingredients and infuse for about 30 minutes. Strain, and chill before using. Store in the refrigerator. Use within one week.