Hibiscus Sangria recipe

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Ingredients

6 cups water
¾ cup dried hibiscus petals
½ cup honey
2 cinnamon sticks
1 teaspoon ground cardamom
2 (750 milliliter) bottles rose wine
¾ cup brandy
½ cup brown sugar
½ cup elderflower syrup
¼ cup triple sec
½ fresh pineapple - peeled, cored, and cut into chunks
2 Granny Smith apples, cut into chunks
1 pint strawberries, cut into chunks
2 oranges, cut into small chunks
1 lemon, cut into small chunks

Nutrition Info

225.5 calories
carbohydrate: 29.2 g
cholesterol: : -
fat: 0.2 g
fiber: 2.1 g
protein: 0.8 g
saturatedFat: : -
servingSize: -
sodium: 10.7 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water, hibiscus petals, honey, cinnamon sticks, and cardamom to a boil in a large pot. Remove from heat and allow to steep for 1 hour, strain. Stir wine, brandy, brown sugar, elderflower syrup, and triple sec into strained hibiscus water until sugar is dissolved. Add pineapple, apples, strawberries, oranges, and lemon. Refrigerate 8 hours or overnight.

Recipe Yield

16 servings

Recipe Note

I'm a big fan of sangrias and was experimenting with edible flowers. The tangy flavor of hibiscus blends very well with the sweet wine and fruit flavors in this drink! I love to eat the fruit in sangria, so the fruit to liquid ratio in this recipe is high. Feel free to reduce the fruit if you'd prefer!

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