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Hibiscus Sangria Punch

Servings: 8 to 12

The rose syrup or liqueur adds a floral note to this fruity alcohol-optional punch.


  • 1/2 cup dried hibiscus flowers or 16 to 18 hibiscus tea bags
  • 4 oz. agave nectar
  • 2 oz. rose syrup or rose liqueur
  • 12 oz. apple or orange juice (for nonalcohol version)
  • 12 oz. club soda (for nonalcohol version)
  • 1 750-ml bottle rosé wine (for alcohol version)
  • 8 oz. brandy (for alcohol version)
  • 1 medium lemon, thinly sliced
  • 1 medium lime, thinly sliced
  • 1 medium peach, pitted and cut into thin wedges
  • 1/2 orange, thinly sliced crosswise, then halved
  • 1 cup raspberries, blueberries, blackberries, halved strawberries, or a combination

Nutritional Information

  • Nutritional Sample Size (nonalcohol version. Alcohol version adds 100 calories and subtracts 1 g each sugar and carbs)
  • Calories (kcal) : 40
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 10
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Sugar (g): 14
  • Protein (g): 0


Combine the hibiscus and 24 oz. boiling water. Let steep for 10 minutes. Strain the hibiscus, and stir in the agave. Add 3 cups cold water and the rose syrup or, if using, rose liqueur. Refrigerate until well chilled.

In a punch bowl or large serving pitcher, combine the hibiscus mixture with the juice and club soda or the wine and brandy. Add the lemon, lime, peach, orange, and berries. Serve with or without ice in lowball glasses or goblets topped with some of the fruit.


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