-
-
My review
Hibiscus Sangria
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!"
Added to shopping list.
Go to shopping list.
Ingredients
9 h 25 m servings 225 calsOriginal recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 225 calories; 0.2 g fat; 29.2 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
8/25/2017
So if your lucky enough to be able to find hibiscus flowers in your area, then this Sangria is a must try. Not overly sweet, but the floral spiced factor is unmistakable, decidedly different, ...
6/7/2018
A very refreshing drink. A bit sweet, but still quite good. I added a splash of sparkling water and liked it even more. The cinnamon and cardamom were a beautiful touch. Thank you for the recipe.