Description
A fruity sangria with a hint of floral tartness from hibiscus tea. This recipe is great for spring and summertime parties. It’s refreshing and festive.
Ingredients
Units
Scale
- 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)
Instructions
- Make hibiscus tea: Add the tea bags to a heat proof liquid measuring cup. Bring 1 1/2 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 1/2 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.
