Refreshing Hibiscus Kinnow Sangria (Alcohol-Free)
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About Refreshing Hibiscus Kinnow Sangria (Alcohol-Free)
This vibrant, alcohol-free Hibiscus Kinnow Sangria is a festive delight, perfect for any occasion! Bursting with the juicy sweetness of kinnows (mandarins), the floral notes of hibiscus, and a hint of spice, it's a refreshing twist on a classic Spanish beverage.The homemade hibiscus syrup adds a beautiful ruby hue and intense flavor, while the addition of fresh green and black grapes, strawberries, and mint creates a delightful symphony of tastes and textures. I love adding a touch of gondhoraj lebu (a fragrant citrus fruit) for an extra layer of aromatic complexity, but it's entirely optional.Whether you're hosting a summer gathering or simply looking for a sophisticated non-alcoholic treat, this recipe is sure to impress. It's easy to make, naturally delicious, and completely customizable to your preference!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Ingredients
Hibiscus Syrup
- 1/4 cup Hibiscus Flowers + 1 tablespoon extra, dried
- 1/2 inch Ginger sliced
- 1/2 cup Sugar adjust to taste; can substitute with honey or maple syrup
- 1 inch Cinnamon Stick
- 1 cup Water
Sangria
- 750 ml Kinnow Juice freshly squeezed from approximately 5 medium kinnows (mandarins)
- 1/2 cup Grapes green, sliced
- 1/2 cup Grapes black, sliced
- 3/4 cup Strawberries sliced
- 1 Lime juiced
- 1 Orange halved and sliced
- 1 Lemon juiced
- 1 handful Mint Leaves picked and washed
- Optional: 1-2 Gondhoraj Lebus thinly sliced (a fragrant citrus fruit)
Instructions
Make the Hibiscus Syrup
- Combine hibiscus flowers, ginger, sugar, cinnamon stick, and 1 cup of water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Turn off the heat, cover, and let steep for 30 minutes.
- Strain the syrup through a fine-mesh sieve and let cool completely.
Assemble the Sangria
- In a large pitcher, combine the cooled hibiscus syrup, kinnow juice, and lime juice.
- Stir well and taste. Adjust sweetness or tartness as needed.
- Add the sliced green grapes, black grapes, strawberries, orange slices, and mint leaves.
- If using, add the gondhoraj lebu slices.
- Refrigerate for at least 2 hours to allow the flavors to meld and the sangria to chill thoroughly.
- Serve over ice in glasses, garnished with extra fruit and mint sprigs.
Recipe Notes
Expert Tips for the Best Hibiscus Kinnow Sangria:
- For a deeper hibiscus flavor, steep the flowers in hot water for 15-20 minutes before simmering.
- Adjust the sweetness of the syrup to your liking. You can use any liquid sweetener, such as honey or agave nectar.
- Feel free to experiment with other fruits! Peaches, raspberries, or even pomegranate seeds would be delicious additions.
- For a sparkling sangria, top each glass with a splash of sparkling water or club soda before serving.
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Recipe Nutrition
Calories: 292kcalCarbohydrates: 74gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 614mgFiber: 4gSugar: 64gVitamin A: 706IUVitamin C: 111mgCalcium: 85mgIron: 1mg
Taruna Deepak
Articles: 34
3 Comments
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Such a great recipe! Can’t wait to try it.
Such an enticing dish! Thanks for the recipe.
This is delightful! Thanks for the recipe.