Hibiscus Tea Raspberry “Sangria” Mocktail with Orange & Mint

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

May 22, 2013 • 5 comments

This gorgeous, ruby red tea originates from the leaves of the hibiscus flower. In health food stores you’re likely to find this tea labeled “hibiscus”, and in mainstream grocery stores common brands are Raspberry Zinger® and Passion®. If all else fails, search ingredient lists of other teas for “hibiscus.”

Research shows that hibiscus is high in antioxidants, including vitamin C and anthocyanins. Animal studies indicate that it may be helpful in lowering cholesterol, blood pressure, fever and pain. No matter the benefits, hibiscus tea is deliciously refreshing and contains zero calories, making it a welcome substitute for water. Another great mocktail can be made by mixing hibiscus tea with plain coconut water–one of my favorites so far this summer.

The fruit used in this recipe can be easily interchangeable. Feel free to use almost any fresh fruit that you have on hand.

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Virgin Hibiscus Raspberry “Sangria” with Orange & Mint

3 3/4 cups (881 ml) water (1 3/4 cups hot and 2 cups cold)

5 hibiscus tea bags (such as Raspberry Zinger® or Passion®)

1 tablespoon (21 g) agave nectar

1 cup (125 g) raspberries, halved (or used diced strawberries)

1 orange, peeled, sliced and then cut into eighths

1/4 cup (37 g) sliced red grapes or cherries

2 good-sized mint sprigs

Bring 1 3/4 cups (411 ml) water to a boil. Place tea bags in a glass pitcher or large jar. Once water has come to a boil, remove from heat for 1 minute. Pour hot water over the tea bags and steep covered for 5 minutes. Stir in agave nectar and cool tea to room temperature. Add 2 cups (470 ml) cold water, raspberries, orange, grapes and mint. Chill for at least a few hours, preferably overnight. Pour tea and fruit pieces over crushed ice.

Prep time: 20 minutes, plus cooling time

Cook time: 5 minutes

Makes 4 servings, 10 ounces each

Nutrition Facts (per serving): 53 calories, 0 g total fat (0 g saturated fat, 0 g trans fat), 7 mg sodium, 0 mg cholesterol, 13 g total carbohydrate (3 g fiber), 1 g protein, 2% DV iron, 2% DV calcium, 2% DV Vitamin A, 42% DV Vitamin C.

You might also enjoy:

Strawberry-Mint Sauvignon Blanc White Sangria

Creamy Ginger-Orange Smoothie with Almond Butter

Banana Coconut Cream Bars with Almonds Crust

Virgin Hibiscus Raspberry “Sangria” with Orange & Mint

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: May 22, 2013

• Yield: 10 ounce servings (4 Servings)
• Prep: 10 mins
• Cook: 5 mins
• Ready In: 15 mins

Easy hibiscus sangria with raspberries, grapes, oranges, mint, and a bit of agave nectar.

Ingredients

• 3 3/4 cups (881 ml) water 1 3/4 cups hot and 2 cups cold
• 5 hibiscus tea bags
• 1 tablespoon (21 g) agave nectar
• 1 cup (125 g) raspberries
• 1 orange peeled, sliced and quartered
• 1/4 cup (37 g) sliced red grapes or cherries
• 2 good-sized mint sprigs

Instructions

1. Bring 1 3/4 cups (411 ml) water to a boil. Place tea bags in a glass pitcher or large jar. Once water has come to a boil, remove from heat for 1 minute. Pour hot water over the tea bags and steep covered for 5 minutes. Stir in agave nectar and cool tea to room temperature. Add 2 cups (470 ml) cold water, raspberries, orange, grapes and mint. Chill for at least a few hours, preferably overnight. Pour tea and fruit pieces over crushed ice.
   

• Cuisine: Chinese
• Course: Snack
• Skill Level: Child Friendly