This tea sangria is vibrant, tart, and deeply ruby in color. It’s inspired by classic red sangria but built around tea instead of relying entirely on wine. The result is lighter, brighter, and incredibly drinkable, with a balance of fruit, botanicals, and gentle acidity.
Hibiscus tea is the star here. It brings that jewel-toned color and a cranberry-like tang that mimics red wine beautifully.
Why Hibiscus Tea Works for Sangria
Hibiscus has natural tartness and body, which makes it an ideal base for sangria. When brewed strong and chilled, it holds its own alongside fruit and wine without tasting watered down.
Floral notes add depth, while the acidity keeps everything refreshing rather than sweet.
Ingredients
- 2 tablespoons Full Moon Tea Company Hibiscus Lavender herbal tea
- 2 cups hot water
- 1 bottle dry red wine
- 1 orange, sliced
- 1 apple, sliced
- 1 cup fresh or frozen berries
- 2 to 3 tablespoons honey or simple syrup, to taste
- 1 cup sparkling water or club soda
- Ice
Optional additions
- A splash of brandy or orange liqueur
- Fresh herbs like rosemary or mint
How to Make It
- Steep the hibiscus tea in hot water for 10 minutes to create a strong concentrate. Strain and let cool completely.
- In a large pitcher, combine the cooled tea, red wine, orange slices, apple slices, and berries.
- Sweeten lightly with honey or simple syrup, tasting as you go.
- Chill for at least 2 hours to let the flavors meld.
- Just before serving, add sparkling water.
- Serve over ice.
Serving Notes
This sangria gets better as it sits, so it’s perfect for making ahead. For gatherings, you can prepare everything except the sparkling water the night before and add bubbles right before serving.
If you prefer a lower-alcohol option, replace half the wine with additional brewed hibiscus tea.
When to Drink It
Ruby Red Tea Sangria is ideal for late afternoons, dinner parties, or warm evenings when you want something festive but not heavy.
It’s bold, colorful, and meant to be shared. A pitcher on the table kind of drink.
