Citrus Hibiscus Sangria

Posted on June 30 2019

Citrus Hibiscus Sangria

"When making sangria, it is best to use seasonal produce so that you can the best, full-bodied flavor from the fruits you are using. For this recipe, I cut up blood oranges, apples, and lemons. The tea I used is Stash’s Wild Raspberry Hibiscus so I added fresh raspberries and fresh mint for a refreshing beverage.

You can also make this drink ahead of time by brewing the hibiscus tea with mint the night before to store in the fridge. When you are ready to make the drink, add the hibiscus tea with the juices and mineral water with fresh cut fruits. It’s that easy!" – Candice Young of From the roots blog


Citrus Hibiscus Sangria


  • 4 Wild Raspberry Hibiscus tea bags
  • 4 cups filtered water
  • ½ cup organic cane sugar
  • ½ cup fresh mint leaves
  • 1 liter sparkling mineral water
  • 1 qt 100% pure juice (pomegranate, strawberry lemonade, cranberry)
  • Orange
  • Lemon 


Apples, raspberries, fresh mint, blood orange, lemon, lime, grapes, blackberries


  1. In a small saucepan, add water and sugar and bring to a boil over medium high heat; stirring until sugar has dissolved.
  2. Remove from heat; add hibiscus tea and fresh mint. Cover and let steep for 15 minutes.
  3. Pour tea mixture through a fine sieve into a bowl or large pitcher and add ice.
  4. Stir in mineral water, juice, and freshly squeezed juice of orange and lemon.
  5. Chill drink in refrigerator until completely cold.
  6. 30 minutes before serving, add sliced fruits for presentation and added flavor!

Wild Raspberry Hibiscus Herbal Tea

An enchanting blend, lightly sweet and fragrant with the flavor of freshly picked raspberries. First we combine red hibiscus, lemongrass, orange peel and rosehips. Then we add pure, natural flavor from fresh, ripe raspberries. The result is a bold fruity tisane that is both sweet and tangy.


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