Hibiscus Sangria

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1]


  • 3 T Hibiscus leaves, dried
  • 2 bottles sauvignon blanc (make sure the description is full of grapefruit and citrus scents)
  • 2 cups ruby red grapefruit juice
  • 1/2 cup simple syrup (or more to taste)
  • 1 small orange, halved and thinly sliced
  • Ice, for serving


Bring 2 1/2 cups of cold water to a boil in a small saucepan. Add the Hibiscus leaves and let steep for 10 minutes. Strain liquid which becomes your Hibiscus Tea Pour the wine into a large container or pitcher. Add the tea, grapefruit juice and half of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. Just before serving, add the remaining orange slices. Serve very cold over ice.

Notes and additions:

Simple syrup is made by simmering equal parts sugar and water for about 10 minutes.

Add 1 1/4 cup pisco to wine, tea and grapefruit liquids

Add diced mango to liquid with orange slices

Use berries, limes and other colorful fruits



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