This recipe isn't exactly our take on sorrel wine, but bears some similarities. Not least the exceptionally festive colour.
Shake first four ingredients with ice. Strain into a Champagne coupe and top with chilled Champagne.
Hibiscus Syrup - Brew a strong cup of hibiscus tea according to instructions on the packet. Combine with a cup of white sugar and the peel from a lemon. Stir until the sugar dissolves. Allow to cool and strain. Keep (in the fridge) for up to one month.