Hibiscus Sangria

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

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
• ¾ cup dried hibiscus petals
• 2 (750 milliliter) bottles rose wine
• ½ cup elderflower syrup
• 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

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.