Super Refreshing Hibiscus Sangria Recipe
Make this Hibiscus Sangria recipe anytime you want a refreshing drink that is fruity and herbal. The caffeine-free hibiscus tea gives so much flavor and rad pink color! It’s a perfect sipper for a summer evening. It’s one of my favorite wine cocktails to make and serve for a happy hour at home.
This refreshing White Wine Hibiscus Sangria Recipe is one of my favorites to make when having friends over for a chill afternoon.
The lemon and lime bring out the citrus flavors in the hibiscus tea. And the strawberry and apple gives it a little more of a fruity punch.
Not only is the color gorgeous but the flavor is out of this world! I can’t wait for you to try this Hibiscus Tea Sangria!
Level up your white wine sangria with a zingy kick!
Why I love this recipe
You guys! SO refreshing. I’m not a fan of super sweet cocktails so I think this Hibiscus Sangria is perfect.
It has the fruity flavors that a traditional sangria recipe has which is awesome.
But it also has a zingy, herbal flavor from the hibiscus. Hibiscus is a flower that is packed with antioxidants and polyphenols.
Hibiscus is such a cool ingredient and it’s always great in cocktails. Plus it gives your boozy beverage a little health boost. (Not calling this a healthy drink – no way).
Read this article if you want to know more health benefits of Hibiscus.
Ingredients
To make this White Wine Sangria recipe with Hibiscus you’ll need:
- water
- Hibiscus tea bags
- apple
- strawberries
- lemon
- lime
- blueberries
- white wine, chilled
This is my favorite Hibiscus Tea to use but if your store doesn’t have it, any will work.
As with all of my recipes, I like this list of ingredients to be a suggestion. If you don’t love these fruits, by all means, switch them up.
I think this Hibiscus Sangria would also be great with stone fruits like peaches and plums! Watermelon would be yummy too!
What kind of wine should I use?
My favorite kind of wine to use for this Sangria with Hibiscus is Sauvignon Blanc. It has a nice, bright fruity flavor while not being too sweet.
Pinot Grigio would also be great since they are even a little less fruity and have an herbal quality.
You could also make this sweeter by using a dessert wine like Viognier or Riesling.
If you’ve ever heard of Sangria de Jamaica, then you know you can also use red wine for this recipe. I’m not a red wine lover so I prefer white, but red is a very traditional choice!
Scroll down to the end of the post for a printable recipe card with full measurements and more detailed instructions.
Directions
Prepare the tea
Boil 2 cups of water in a small pot then add 2 hibiscus tea bags.
Continue on a low boil for 3-4 minutes.
Remove from heat, discard tea bags, and let cool for several minutes until cool enough to handle.
Pour the tea into a pitcher or large jar and place it in the refrigerator or freezer. Leave there until cool (it should only take about 30 minutes in the freezer).
Prep the fruit
Meanwhile, wash and slice all fruit and divide evenly into two 16-ounce mason jars or two tall glasses.
To Serve
Add half a cup of chilled white wine (or more – you do you, boo) to each jar with fruit, and top off with half of the chilled hibiscus tea mixture. Enjoy!
For even more hibiscus flavor you can add a splash of hibiscus liqueur.
Or to make it a little boozier, add a shot of vodka.
More hibiscus cocktails
More sangria recipes
- Iced Tea Sangria with White Wine and Strawberries
- Citrus Pear and White Wine Sangria Recipe with White Rum
- Margarita Sangria Recipe with Citrus and Tequila
- Best Easy Non Alcoholic Sangria Recipe with Lemon Lime Soda
- Boozy Sangria Cupcakes Recipe with Box Mix
- Passion Fruit Sangria
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Hibiscus Sangria
Ingredients
- 2 cups water
- 2 Hibiscus tea bags
- 1/2 apple sliced
- 4 strawberries sliced
- 1/2 lemon sliced
- 1/2 lime sliced
- 1/4 cup blueberries
- 1 cup white wine chilled
Instructions
- Boil 2 cups of water in a small pot.
- Add 2 hibiscus tea bags, and heat on a low boil for 3-4 minutes.
- Remove from heat, discard tea bags, and let cool for several minutes.
- Once cool enough to handle, pour the tea in a pitcher or jar and place in the refrigerator or freezer.
- Leave there until cool (it should only take about 30 minutes in the freezer).
- Meanwhile, about 10 minutes before serving, slice all fruit and divide evenly into two 16-ounce mason jars or two tall glasses.
- Add half a cup of chilled white wine to each jar, and top off with half of the chilled hibiscus tea mixture.
It was edible, but it wasn’t good. It had way too much citrus flavor and it was hard to drink. We will not be making it again.