Sangrias are one of my favorite drinks, and I was experimenting with edible flowers. This drink’s tart hibiscus flavor pairs beautifully with the sweet wine and fruit flavors. The fruit to liquid ratio in this recipe is high since I enjoy eating the fruit in sangria. If you’d prefer, you can cut the fruit down.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 9 hrs |
| Total Time: | 9 hrs 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 6 cups water
- ¾ cup dried hibiscus petals
- ½ cup honey
- 2 cinnamon sticks
- 1 teaspoon ground cardamom
- 2 (750 milliliter) bottles rose wine
- ¾ cup brandy
- ½ cup brown sugar
- ½ cup elderflower syrup
- ¼ cup triple sec
- ½ 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
Instructions
- 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.
Reviews
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.
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, and extremely refreshing on a hot afternoon