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Bubbly Sangria
the Breville Test Kitchen

the Breville Test Kitchen

Bubbly Sangria

The InFizz brings some sparkle to this elegant twist on a Spanish classic! Rosé wine and vodka get a hit of homemade hibiscus syrup for a sip that’s all floral flair with refreshing spritz.
time

15 mins total time

activetimeIII

15 mins active time

easy

Easy

user

Serves 3-4

Ingredients


Measurements:

  • rosé wine icon
    16¼ fl oz rosé wine
  • Supasawa cocktail mixer icon
    1¾ fl oz Supasawa cocktail mixer
  • vodka icon
    1¾ fl oz vodka
  • orange wedge icon
    Orange wedges

    to garnish

For the hibiscus syrup

  • water icon
    5½ fl oz water
  • dried hibiscus icon
    ¾ oz dried hibiscus
  • granulated sugar icon
    8¾ oz granulated sugar

Instructions

  • 1To make the hibiscus syrup, place the water and dried hibiscus in a small saucepan over medium heat for 10 minutes. Strain the syrup through a wet cheesecloth and discard the solids. Add the sugar and stir until dissolved. Set aside to cool, then transfer to an airtight jar or container.
    Tip: The syrup can be stored in the fridge for up to 3 months.
  • 2Place the rosé wine, Supasawa, vodka and 4 fl oz of the hibiscus syrup in a large liquid measuring cup and stir to combine.
  • 3Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.
  • 4With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
  • 5Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
  • 6Pour the sangria into serving glasses and garnish with an orange wedge to serve.
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pc-rhthe InFizz™ Fusion
the InFizz™ Fusion Product Details

the InFizz™ Fusion

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