Elderflower and Hibiscus Tea Sangria

Elderflower and Hibiscus Tea Sangria


With spring arriving as the outdoors’ liberator

And nothing but wine in our frat boy refrigerator,

A pitcher of sangria seemed quite symbolic,

To drink and be merry and amongst flowers frolic.

(“At least,” Sarah said, “for an alcoholic.”)


Well, quite offended was I by this unwarranted jibe,

Accosted as I was for the amount I imbibe,

Which I may add is with some reasonable frequency –

A few kegs of beer that she’s matched almost equally.

(“Yes,” she agreed, “but yours are drank weekly.”)


“Fine,” I proclaimed, “then it won’t be to share,”

And then I filled the pitcher with the utmost of care,

And drank every last drop to fulfill my decree,

But wound up on my back beneath our sycamore tree.

(“Boy,” Sarah said, “you sure did show me.”)




  • Hibiscus tea (we used Tazo Passion tea)
  • 1 bottle of white wine
  • 1 cup of elderflower liqueur
  • Sugar or sweetener
  • 1/2 pound strawberries, sliced
  • 1 orange, peeled and cut into cubes
  • Ice

To Put This in Your Mouth:

  1. Brew your tea at double strength in the cold wine (no water involved)
  2. Add the sweetener
  3. Add the fruit and the elderflower liqueuer
  4. Stir it up and let it sit in the fridge overnight
  5. Serve over ice!

NOTE: If you’re in a hurry, you can mash/muddle the fruit, let it steep with the tea for about 10 minutes, and serve immediately over ice. (It just won’t be as pretty).


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