Black plum and hibiscus sangria recipe

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  • Yield: 8 to 10 Servings(9½-10 cups)


  • 10 cups water
  • 1¼ cups sugar
  • 1 pound black plums (5–6 plums)
  • 1 cup dried hibiscus flowers
  • 2 cups sliced or chopped fruit: apples, oranges, blackberries, pomegranate arils mint, for garnish
How to Make It
  1. Bring the water, sugar, plums, and hibiscus up to a boil in a large pot. Lower to a simmer and simmer covered for 15 minutes, breaking up the plums every now and then with a wooden spoon. Let cool before handling.
  2. Strain through a cheesecloth-lined strainer, squeezing through as much juice as possible. Add the chopped fruit and refrigerate until cool.
  3. Serve by itself or over ice with some mint to garnish.

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