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Hibiscus Sangria

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chikalin

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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.
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