Hibiscus Lemonade Sangria

4.43 from 7 votes

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

Cook Time 15

Total Time 25

Servings cocktails

Calories 276kcal

Author Julie & Debbie

Ingredients

HIBISCUS SIMPLE SYRUP

2 cups water
1 cup sugar
3/4 cup dried hibiscus flowers

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

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.
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

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.

Notes

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

Nutrition