Hibiscus-pineapple Sangria is a ruby red, bubbly and exotic tasting Sangria, perfect for those hot summer days. The flavor of hibiscus tea, for the ones that don’t know it yet, resembles cranberries juice, there is a certain bitterness to it. So usually you add some kind of sweetener to it and it turns it into a delicious juice. Hibiscus is the new “recommended infusion to lose weight, it also reduce high blood pressure, digestion problems, cholesterol, inflammatory problems and help out with the liver function.
Sangria is not a “one way only” dark red punch, it’s more of a method. There are as many sangria types as wine types or fruits… Sure we are used to see a dark red sangria with lemon wedges in it but there is no such thing as a one and only sangria. The sangria blanco, for example, is made with white wine and whatever fruit you feel like, with or without a touch of Brandy. The important element in sangria is to let the fruits you choose macerate into a liquid for 24 hours, also the wine is a basic element to sangria and the rest are extras (brandy, sugar, juice, soda, etc.)
I’ve done a similar sangria at the beginning of summer; mango-hibiscus Sangria. This new version has way more fruits in it and I’ve used a pink sparkling wine and pineapple juice. The pineapple in it brings you somewhere tropical, perfect for a pool party, a BBQ or any outdoor events. The sparkling wine makes it a touch more special and festive. I suggest you make a big batch of it, it will disappear quite fast… you’ll see.
Tropical Sangria with hibiscus and pineapple
500ml of hibiscus tea (infuse it 5 minute)
1 bottle of sparkling rose wine (or white) (cava)
1/4 of a pineapple cut into small cubes
3 tbsp of sugar (or 150ml of pineapple juice)
2 shots of Brandy
Makes the hibiscus tea (add 3 tbsp of the flower leaves and let infuse in hot water for 5 minutes)
Add the sugar and cool the tea at room temperature
Add the cubes of pineapple and lime and let refrigerate overnight to 24 hours
When ready to serve, add the brandy, ice cubes and the cold cava (sparkling wine)
Summer is almost here… it’s time for outdoor fun, it’s time for a refreshing Sangria! Here is a slightly different one, a healthier version from the traditional red wine sangria. It’s the Hibiscus Sangria with mango, mandarin and lime slices and Cava (sparkling wine), to make it extra bubbly!
I’ve seen a recipe not long ago of “agua de Jamaica”, a simple juice made of infusing hibiscus leaves and sugar then cool it. The picture looked so yummy, and I thought, those flower are so pretty… they must taste pretty good too. Well, I found some hibiscus leaves in the market, tried as a simple tea… without any sugar… wasn’t tasty like they looked… I was shocked by how unpleasant taste that infusion had… then I had little stevia (natural sugar) and cooled it overnight. Wow the difference it make with a bit of sugar sometimes… It went from 0 to hero drink!
Hibiscus leaves have many health benefits, it help control your blood pressure, by lowering the LDL and increase the HDL which means; it helps your heart stay strong. Also, it’s used in many diets because of its great properties of helping to keep the weight off, it’s a good inflammatory and diuretic, even help to increase your man’s libido, etc. End of story: it’ s a magic flower! We should all get to know better “hibiscus” in other words. So this is my number one, healthier factor in this Sangria and also, I add instead of red wine a “Cava” sparkling wine (Spain but could be any Sparkling wine) which cuts the amount of calories.
The sangria preparation isn’t one easy one, if you do it the right way… It takes a maceration time of your fruits first, which means you’ll have to plan to make it ahead. Back in college, living with 4 roommates, I use to make a big Sangria every year to celebrate the beginning of summer. Which is a big deal in Canada… I would do it in a big salad bowl with lots of fruits like oranges, lemon, peaches etc. Now that, I am living in Sangria land… I have to keep the tradition going. This year, it’s the year of the “Healthy Hibiscus Sangria” version and it’s delicious!
Let’s summer start!
Hibiscus Sangria with mango, orange and lime
Make a big punch bowl (1 1/2 litre)
1 bottle of Cava(or sparkling wine of your choice)
600ml + (100ml for ice cubes) of infused hibiscus leaves water (Add like 6 tbsp of leaves to make 700ml)
3 tbsp sugar(or 2 tbsp of stevia for healthier result)
1 mango sliced
2 mandarins slices
2 limes slices
4 tbsp of Grand Marnier(or Triple Sec, Cointreau or Curacao)
*optional extra sparkling water if you like it bubbly
Infuse the hibiscus leaves for 5 minutes and add the sugar while it’s still hot
Cool the infusion (Make some ice cubes with 100ml of the infusion)
Wash and cut into slices all the fruits
Add the fruits to the hibiscus infusion, cover and refrigerate for 12-24 hours
Add the Grand-Marnier, the cold Cava (sparkling wine) and ice cubes to the cold infusion
Mix and serve
Serve with the hibiscus ice cubes and a few pieces of fruits! Enjoy!