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Non-Alcoholic Hibiscus and Thyme Sangria Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 30 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Description

This refreshing Non-Alcoholic Sangria with Hibiscus and Thyme is a vibrant, flavorful drink perfect for any occasion. Infused with floral hibiscus, warming spices, and fresh citrus, this sangria combines natural sweetness and herbal notes without alcohol. It’s ideal to serve chilled over ice with a splash of club soda for a delightful, sophisticated mocktail.

Ingredients

Fruit and Garnishes

  • 1 navel orange (zested and quartered, thinly sliced)
  • 1 lemon (zested and quartered, thinly sliced)
  • 1 cup orange juice (from about 5 oranges, plus juice from the zested orange)
  • 1 tablespoon lemon juice (from the zested lemon)
  • Ice
  • 8 fresh thyme sprigs (plus more for garnish)

Spices and Herbs

  • 3 cinnamon sticks
  • 3 sprigs fresh thyme
  • 1/2 tablespoon whole allspice berries
  • 3/4 teaspoon cloves
  • 1/2 teaspoon whole black peppercorns

Other Ingredients

  • 6 cups water
  • 1 1/3 cup dried hibiscus flowers (about 50g)
  • 1/3 cup (4 ounces) honey
  • 1/4 teaspoon kosher salt (optional)
  • Club soda (optional, for topping)

Instructions

  1. Prepare the hibiscus syrup: Use a vegetable peeler to remove 2 long strips of zest from the orange and peel the lemon zest, avoiding the white pith. Add these zests to a medium saucepan over medium-high heat. Add 6 cups water, cinnamon sticks, 3 sprigs thyme, dried hibiscus flowers, honey, allspice berries, cloves, black peppercorns, and salt if using. Stir to combine.
  2. Simmer the syrup: Bring the mixture to a boil, then reduce heat to medium-low to maintain a gentle simmer. Let it simmer for 6 minutes, stirring occasionally to meld the flavors. Remove from heat and allow to cool to room temperature. Let steep for 1 hour to intensify flavor and color.
  3. Prepare the pitcher: Add 1 cup orange juice and the quartered and thinly sliced orange and lemon pieces to a pitcher. Reserve some slices for garnish. Juice the previously zested orange into a measuring cup through a fine mesh sieve to remove pulp and seeds. Do the same with the lemon, set aside 1 tablespoon of the juice to add to the pitcher.
  4. Strain the syrup: Pour the cooled hibiscus syrup through a fine mesh strainer into the pitcher with the fruit juice. Press on the spices and zest strips in the strainer with the back of a spoon to extract maximum flavor. Discard solids.
  5. Chill: Stir all combined liquids in the pitcher, cover, and refrigerate for 2 to 4 hours or up to overnight. This chilling deepens the flavors.
  6. Serve: Pour the sangria into ice-filled wine glasses. Garnish with reserved orange and lemon slices and a small sprig of thyme. Optionally, top each glass with a splash of club soda and stir gently before serving.

Notes

  • Steeping the hibiscus syrup longer enhances flavor and color.
  • Adjust honey quantity to taste depending on desired sweetness.
  • Club soda is optional and adds a pleasant effervescence.
  • Use a fine mesh strainer to avoid seeds and pulp in the final drink.
  • Reserve some citrus slices for attractive garnish.

Find it online: https://yumbara.com/non-alcoholic-hibiscus-and-thyme-sangria-recipe/