- Feel Good
- 7th Feb 2025
- 0
- 0 minute
Hibiscus and Aperol pitcher
INGREDIENTS
For the ginger syrup:
1 cup granulated cane sugar
1 cup water
4 ounces fresh ginger, peeled and coarsely chopped
For the pitcher:
4 1/2 cups (36 ounces) brewed hibiscus tea
1 1/2 cups white rum
6 ounces freshly squeezed lemon juice (from about 6 lemons)
3 ounces Aperol
1 (750-ml) bottle dry sparkling wine, chilled
Ice
Fresh berries, for garnish
METHOD
Make the ginger syrup:
Place all the ingredients in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to a simmer and simmer for 10 minutes. Remove from the heat and let cool completely. Fit a fine-mesh strainer over a small bowl, pour the syrup through the strainer, and discard the solids.
For the pitcher:
Measure and transfer 6 ounces of the syrup into a large pitcher or punch bowl; save the remainder for another cocktail or another use. Add the tea, rum, lemon juice, and Aperol to the pitcher. Stir until incorporated and chill in the refrigerator until ready to serve (up to 1 day).
When you’re ready to serve the cocktail, add ice to the chilled cocktail mixture. Top with the sparkling wine and give the mixture a gentle stir. Taste and add more lemon juice or ginger syrup if desired. Serve in individual cocktail glasses over ice and garnish with fresh berries.
Recipe credit: The Kitchn
Beth Williams
Senior Digital Executive
Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…
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