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Hibiscus Fruity Sangria

Hibiscus Fruity Sangria Cocktail

With summer on it's way and brunch season almost here, I thought this exotic Sorrel (Hibiscus) Fruity Sangria would be a great drink to spice it up during this period.
Course Drinks
Cuisine Fusion
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -5
Calories 508kcal
Author Imma


  • 5 cups water or more adjust to taste
  • 2 Tablespoons chopped ginger
  • 1 cup dried red hibiscus buds
  • 1 cinnamon stick
  • 1 750 milliliter bottle white wine (I used Moscato)
  • 1- Pound or more fruit mango, pineapple, papaya, kiwi, strawberry cut up in large chunks.
  • Lime chunks
  • ½ cup dark rum Optional adjust for taste buds
  • Oranges sliced
  • Simple syrup sub with honey or sweetener
  • 2 cups water
  • 1- cup sugar


  • In a medium bowl bring to a boil 2 cups water and sugar. Simmer until sugar has dissolved. Allow cooling
  • Place hibiscus petals in a large bowl, together with ginger, lime, and cinnamon stick. Heat up water in a kettle, pot or microwave, until it boils.
  • Gently pour boiled water to the bowl of Let steep about 45 minutes or more. You may refrigerate overnight in the fridge for a more potent flavor.
  • Combine all fruits in a large pitcher pour the rum over it. Then add the hibiscus juice wine and simple syrup.
  • Let it sit in the fridge overnight because it taste better that way or if press for time cut the resting time in half.


Calories: 508kcal | Carbohydrates: 77g | Protein: 1g | Sodium: 24mg | Potassium: 248mg | Fiber: 2g | Sugar: 68g | Vitamin A: 520IU | Vitamin C: 13.4mg | Calcium: 35mg | Iron: 6mg