Yup, that’s right, we are combining tea and fruit and wine to make one festive sangria! Hibiscus Red Wine Sangria is packed with fresh oranges, fresh strawberries, a nice dry red wine (my fave is pinot noir) and some strongly brewed tart, flowery hibiscus tea! Are you even ready for this?!
Anyone who knows me knows that I am a huge tea drinker – coffee? No thank you! But give me all the tea that ever was and I am one happy girl. The idea for this recipe came to me at the end of last summer when I was enjoying a nice glass of iced hibiscus tea. I really noticed it’s tart, yet fruity flavors and then had the idea for making the tasty tea into cocktail of some kind – Hibiscus Red Wine Sangria was born!
If you’re not familiar with hibiscus tea it is made from dried hibiscus flower, a beautiful flower grown in tropical areas. It’s naturally caffeine free and has a tart, floral flavor that goes lovely with fruits. Hibiscus tea has health benefits, it is full of antioxidants, can lower cholesterol, can help digestion and that’s just to name a few. Now, in this particular recipe I’m not sure the health benefits count with the wine coming into play. But hey, we’ll consider it a semi healthier sangria – take what you can get, right? Although I know many people who are firm believers that a glass of red wine a day keeps the Dr. away – not exactly a day but they do tend to relish in the idea that red wine is good for us (full of those antioxidants). I’m not one to talk because I 100 percent take advantage of dark chocolate’s health claims.
Anyways, Hibiscus Red Wine Sangria is perfect for spring or summer entertaining. It’s refreshing, bursting with fruity goodness, and a nice floral tartness from the tea that surprisingly goes well with the red wine. Plus it’s super easy to put together. Just brew your tea and allow it to steep while you cut up your fruit. Cool down the tea with ice and pour it over the fruit, then add the wine and just like that you are done! Well except to put it in the fridge to chill for at least 2 hours but 6 is better. Those oranges and strawberries infuse the wine and make it oh so delicious. Speaking of the oranges, those wine soaked oranges are pretty much the best part of a sangria! Who doesn’t love boozy fruit?!
My original thought for this Hibiscus Red Wine Sangria was to make it for Mother’s day – coming up in 2 days my friends! It’s beautiful color and delicious flavor would go great with my other Mother’s Day recipe: Mini Vegan Lemon Strawberry Cheesecakes! Strawberry heaven here we come! You’re welcome mothers of the world – you can all thank me later! 😉
- 4 small hibiscus tea bags
- 1 to 2 teaspoons agave nectar (or honey or maple syrup)
- 2 oranges, sliced into half moons
- 1 to 2 cups strawberries, hulled and sliced
- 1 750 ML bottle of dry red wine (I used pinot noir)
- Extra oranges and/or strawberry slices for garnish (optional)
- Make hibiscus tea: Add the tea bags to a heat proof liquid measuring cup. Bring 1½ cups filtered water to a boil. Add the hot water to the tea. Stir and allow to steep for 4 minutes (or for as long as the package instructions say). Stir in agave nectar. Once steeped remove tea bags and add ½ cup ice to cool the tea down.
- Make the sangria: To a large pitcher add the oranges and strawberries. Stir in the cooled hibiscus tea and the red wine. Cover and refrigerate for at least 2 to 6 hours before serving.
- Serve Give the sangria a good stir. Poor it into the serving glasses, along with a few pieces of boozy fruit. Garnish the glasses with fresh orange and strawberry slices. Drink within 48 hours.