When I moved to California, I learned three things almost immediately:
1) A whole steamed artichoke can be an entire meal. Pull each leaf, dip it in a lemony butter or mustard butter, and alternate bites with sips of white wine for the full experience. My friend Esther showed me this within days of my arrival; we became fast friends and that ritual quickly became a comfort.
2) For much of the year, neighbors will try to give you extra produce from their gardens. At first I found it hard to refuse because everything was so fresh and new to me. Over time I learned to say no to eight-pound zucchinis, but I’ll never turn down citrus, even though I have three orange trees in my yard.
3) A gathering here usually includes wine and cheese, but there’s no need to be precious about the wine. I’ve found that the locals are relaxed about it—drink what you enjoy. I’ll happily enjoy an inexpensive $8 bottle at a backyard party as much as I will a special, single-estate vintage. The point is to have fun.
It didn’t take long for me to adopt that wine-and-cheese lifestyle. I have a particular fondness for red wines—big, bold varieties such as Cabernet Sauvignon, Barbera, and Carignan. When summer arrives and I want something lighter and more refreshing, I like to transform a red into a cooling cocktail. That’s how this hibiscus sangria was born.
Hibiscus flowers, often sold dried and labeled as flor de Jamaica in many grocery stores, make a lively, tart infusion that brightens red wine without overpowering it. Think of the dried hibiscus like tea leaves: steep them in boiling water until you have a deep red, fragrant liquid. The tartness and floral notes balance the wine and the fresh fruit, creating a sangria that feels summery and bright.
Hibiscus Sangria
A tart, floral sangria made by steeping dried hibiscus and combining it with red wine and fresh stone fruit. Bright, refreshing, and perfect for warm evenings.
25 minutes
25 minutes
Ingredients
- 1 cup grapes, washed and de-stemmed
- 1 cup boiling water
- 1/4 cup dried hibiscus flowers (flor de Jamaica)
- 1 heaping tablespoon sugar
- 2 cups red wine (an everyday bottle works well)
- 1 large ripe peach, thinly sliced
Instructions
- Place the grapes on a parchment-lined plate and put them in the freezer until firm. These act like little ice cubes and chill the sangria without diluting it.
- Pour the boiling water over the dried hibiscus flowers in a heatproof container. Cover and let steep for 15–20 minutes, until the liquid is a rich red and fragrant. Whisk in the sugar while the tea is still warm so it dissolves completely. Taste and adjust the sweetness if needed.
- In a small pitcher or bowl, combine the red wine and the thinly sliced peach. Strain the hibiscus tea through a fine sieve or cheesecloth into the pitcher, discarding the spent flowers. Stir gently to mix.
- Chill the sangria in the refrigerator for at least 30 minutes to an hour to let the flavors meld. For a stronger hibiscus note, you can steep longer before straining, but keep the wine chilled and not frozen.
- When ready to serve, stir in the frozen grapes so they act as chilling stones. Pour into glasses and garnish with extra peach slices or a sprig of fresh mint if you like. Enjoy as the sun sets or at a relaxed summer gathering.
Nutrition Information:
Yield:
2 servings (approx.)
Serving Size:
1
Amount Per Serving:
Calories: 310
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Sodium: 16mg
Carbohydrates: 34g
Fiber: 2g
Sugar: 27g
Protein: 2g
Did you make this recipe?
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