Hibiscus Sangria Recipe | Wine Enthusiast
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This Tequila-Spiked Sangria Is a Burst of Hibiscus Flavor

This sangria recalls Celestial Seasonings’ hibiscus-based Red Zinger Tea, which enjoyed its greatest popularity in the 1980s.

Simply Red Sangria


1 cup dried hibiscus flowers (aka jamaica), rinsed
½ cup sugar
2 star anise
1 stick cinnamon
2 750-ml bottles red wine*
1 cup fresh-squeezed orange juice (reserve peels)
1 cup blanco tequila
½ cup good-quality triple sec, like Cointreau


Bring hibiscus, sugar, spices and 5 cups water to a boil for one minute, then remove from heat, cover, and steep for 2 hours. Strain into a bowl and reserve flowers. In a large pitcher, stir together 2 cups hibiscus mixture, wine, juice, tequila and triple sec. Serve in ice-filled glasses, garnished with reserved flowers and strips of orange zest.

*The best wine for this is a fruity red with high acidity and low to medium tannins. Try Gamay, Valpolicella, Barbera or Zweigelt.

This article originally appeared in the May 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!