Mix sugar, water and ancho chile pepper in medium saucepan until well blended. 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 into large pitcher. Refrigerate until syrup is well chilled.
Stir juices and liqueur into syrup. Just before serving, gently stir in sparkling wine. Pour into ice-filled cocktail glasses. Garnish with fruit slices