Bubbly Sangria

Instructions

• 1

  To 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.
• 2

  Place the rosé wine, Supasawa, vodka and 120ml of the hibiscus syrup in a large liquid measuring cup and stir to combine.

• 3

  Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.

• 4

  With 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.

• 5

  Move 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.

• 6

  Pour the sangria into serving glasses and garnish with an orange wedge to serve.