Hibiscus Sangria Recipe

Hibiscus Sangria Recipe

  • 6 cups water
  • 3/4 cup dried hibiscus petals
  • 1/2 cup honey
  • 2 cinnamon sticks
  • 1 teaspoon ground cardamom
  • 2 (750 milliliter) bottles rose wine
  • 3/4 cup brandy
  • 1/2 cup brown sugar
  • 1/2 cup elderflower syrup (optional)
  • 1/4 cup triple sec
  • 1/2 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
  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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