Citrus Hibiscus Sangria
Posted on June 30 2019
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 | from the roots blog
- 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)
GarnishApples, raspberries, fresh mint, blood orange, lemon, lime, grapes, blackberries
In a small saucepan, add water and sugar and bring to a boil over medium high heat; stirring until sugar has dissolved.
Remove from heat; add hibiscus tea and fresh mint. Cover and let steep for 15 minutes.
Pour tea mixture through a fine sieve into a bowl or large pitcher and add ice.
Stir in mineral water, juice, and freshly squeezed juice of orange and lemon.
Chill drink in refrigerator until completely cold.
30 minutes before serving, add sliced fruits for presentation and added flavor!