I'm a big fan of sangrias and was experimenting with edible flowers. The tangy flavor of hibiscus blends very well with the sweet wine and fruit flavors in this drink! I love to eat the fruit in sangria, so the fruit to liquid ratio in this recipe is high. Feel free to reduce the fruit if you'd prefer!
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
226 Calories
Recipe Instructions
Step 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.
Ingredients
½ cup honey
1 teaspoon ground cardamom
½ cup brown sugar
6 cups water
2 cinnamon sticks
¾ cup brandy
¼ cup triple sec
½ fresh pineapple - peeled, cored, and cut into chunks