Hibiscus Sangria: Alcoholic & Non-Alcoholic

Sangria is a Spanish drink, traditionally made with red wine and fresh fruit, but Sangria has never had just one recipe. This Spanish punch can be made with white wine, sparkling wine, spices, herbs and spirits. The versatility of Sangria and its refreshing taste is what makes it so popular today, and today I want to share my favourite way to make it.

I like to make mine with Hibiscus herbal tea because it gives it a similar ruby red colour to traditional red wine Sangria. Hibiscus also has a tart, cranberry flavour that pairs beautifully with white and sparkling wine. Making Sangria with hibiscus and white wine also makes for a lighter and more refreshing Summer beverage, as red wine is more of a winter drink.

I have 2 delicious variations of this recipe: non-alcoholic & alcoholic, and all that it takes is a little substitution! I like to make the alcoholic and non-alcoholic versions at parties so that children and designated drivers don’t feel like they’re missing out on a yummy drink!

INGREDIENTS

1 cup of Hibiscus herbal tea

3 cups (750mL) of boiled water

x1 tbsp of maple syrup or honey (optional)

x1 orange, sliced

x1 lemon, sliced

1 cup of fresh or frozen fruit, diced

Ice

x1 bottle of white wine (Moscato to sweeten, Sauv Blanc to make dry, Prosecco to make it bubbly) OR lemonade OR soda water OR just use still water

1/2 cup of brandy (optional)

1 cup of orange juice

METHOD

Steep hibiscus herbal tea in hot water for 10 minutes in a large pitcher/jug, stirring occasionally. Add maple syrup or honey at this point to sweeten this drink. Maple syrup will give the drink a caramel flavour whereas honey will give a more floral or nutty flavour depending on where it’s sourced.
Chill in the fridge for one hour.
After refrigeration, add the sliced orange, lemon and other chosen fruits (I like to use whatever is in season)
Fill jug with ice.
Top with the white wine/ lemonade/ soda water or tap water, leaving a little gap at the top. Mix thoroughly.
Fill the rest with orange juice & leave for aesthetic appeal, but mix before serving.

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