Ancho Hibiscus Champagne Cocktail
||McCormick© Gourmet Collection Ancho Chile Powder
||whole dried hibiscus flowers|
|1 cup||orange juice
||orange-flavored liqueur, such as Triple Sec
PLACE sugar, water and ancho chile pepper in medium saucepan. Stir in hibiscus flowers. Bring to simmer on medium heat. Simmer 5 minutes, stirring occasionally to dissolve sugar. Remove from heat. Let stand 10 minutes. Strain through cheese cloth into small pitcher. Refrigerate until well chilled.
STIR juices and liqueur into syrup. To serve, fill champagne flutes with ¼ cup of syrup mixture. Top off with champagne. Garnish with fruit. Makes 2 cups syrup mixture (enough for 8 cocktails).
Test Kitchen Tip: Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets or online specialty stores.