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This Non-Alcoholic Sangria with Hibiscus and Thyme is a sophisticated and refreshing mocktail that captures the essence of traditional sangria without the alcohol. The tart and spiced hibiscus syrup, infused with warming spices like cinnamon, cloves, and allspice, mimics the complex, tannic notes of Rioja wine. Fresh citrus and thyme brighten the drink, making it perfect for gatherings or a refreshing treat. It can be prepared ahead of time, with citrus slices added just before serving to avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 6 minutes simmer time plus cooling and steeping
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Drinks
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Hibiscus Syrup
- 1 navel orange (zested)
- 1 lemon (zested)
- 6 cups water
- 3 cinnamon sticks
- 3 sprigs fresh thyme, plus more for garnish
- 1 1/3 cup dried hibiscus flowers (about 50g)
- 1/3 cup (4 ounces) honey
- 1/2 tablespoon whole allspice berries
- 3/4 teaspoon cloves
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon kosher salt (optional)
To Finish and Serve
- 1 cup orange juice (from 5 oranges)
- 1 orange, quartered and thinly sliced
- 1 lemon, quartered and thinly sliced
- Ice
- Club soda (optional)
- 8 fresh thyme sprigs
Instructions
- Prepare the hibiscus syrup: Use a vegetable peeler to remove 2 long strips of zest from the orange and the zest from the entire lemon, leaving behind as much of the white pith as possible. Add the orange and lemon zest to a medium saucepan set over medium-high heat, along with water, cinnamon sticks, thyme sprigs, dried hibiscus flowers, honey, allspice berries, cloves, black peppercorns, and salt (if using). Stir to combine.
- Simmer the syrup: Bring the mixture to a boil, then reduce heat to medium-low to maintain a low simmer. Stir occasionally and allow flavors to meld for 6 minutes. Remove from heat and let cool to room temperature. Steep for 1 hour to intensify flavors and colors.
- Prepare the pitcher: Add 1 cup of orange juice and the quartered and thinly sliced orange and lemon to a pitcher. You may want to reserve a few slices for garnish. Juice the zested orange into a liquid measuring cup. Place a fine mesh sieve over the pitcher and pour the orange juice through it to strain out pulp and seeds. Then juice the zested lemon into the same cup, remove 1 tablespoon of lemon juice, and add that to the pitcher with the orange juice.
- Strain the syrup: Pour the cooled syrup through a fine mesh strainer into the pitcher containing the citrus juices. If the pitcher has a narrow opening, strain into a spouted bowl first, then transfer. Press the spices and zest against the strainer with the back of a spoon to extract maximum flavor. Discard the solids.
- Chill: Stir the combined liquids thoroughly, cover the pitcher, and refrigerate for 2 to 4 hours or up to overnight. This resting time deepens the flavor, though it is optional.
- Serve: Fill wine glasses with ice and pour the sangria. Garnish with reserved orange slices, lemon wheels, and a sprig of fresh thyme. Optionally, top with a splash of club soda and stir gently before serving.
Notes
- Prepare the hibiscus syrup and sangria base the night before to allow flavors to fully develop.
- Add citrus slices only during the last 2 to 4 hours of chilling to prevent bitterness from developing.
- Honey can be adjusted to taste if a sweeter or less sweet sangria is preferred.
- Club soda is optional and can be added for a bit of fizz.
- This recipe serves 8 and can be easily scaled up for larger parties.
