5 from 3 votes
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Hibiscus Lemonade Sangria

This hibiscus lemonade sangria is made in a pitcher for easy serving.  Perfect for springtime entertaining!  The slightly sweet and tart floral flavors pair perfectly with White Zinfandel from Woodbridge by Robert Mondavi Wines. 

Course Cocktail
Cuisine Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 cocktails
Calories 276 kcal
Author Julie & Debbie

Ingredients

HIBISCUS SIMPLE SYRUP

FOR THE SANGRIA

  • 1/2 cup lemon juice fresh squeezed if possible
  • 1 1/2 cups water
  • 1/2 cup hibiscus syurp
  • 1 bottle Woodbridge White Zinfandel Wine
  • 1 cup vodka optional
  • lemon slices for garnish

Instructions

MAKE THE SYRUP

  1. Add the water, sugar and dried flowers to a medium pot.  Bring it to a boil and then turn it down and simmer over low heat for 10 mins or so, until it gets syrupy.  Take it off the heat and let it cool completely.  

  2.  Strain the dried flowers out and pour into a weck or mason jar to store until you use it.  You can store it in the fridge until you are ready to use it. 

MAKE THE SANGRIA

  1. Squeeze the lemon juice into a measuring cup and then pour it in the pitcher.  Add the water and hibiscus syrup.  Add the lemon slices and then pour in the vodka and wine.  Give it a good stir and then serve over ice. 

Recipe Notes

This sangria would also be excellent with a little pineapple juice thrown in! 

Nutrition Facts
Hibiscus Lemonade Sangria
Amount Per Serving (1 cocktail)
Calories 276
% Daily Value*
Sodium 26mg1%
Potassium 162mg5%
Carbohydrates 25g8%
Sugar 22g24%
Vitamin C 7.8mg9%
Calcium 16mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.