Non-Alcoholic Hibiscus and Thyme Sangria Recipe
This Non Alcoholic Sangria with Hibiscus and Thyme is a refreshing and sophisticated mocktail that captures the essence of traditional Spanish sangria without the alcohol. Featuring a tart and spiced hibiscus syrup flavored with warming spices like cinnamon, cloves, and allspice, complemented by fresh citrus and fragrant thyme, this drink offers a grown-up alternative perfect for any occasion. The recipe allows for preparation ahead of time and balances vibrant flavors with a hint of natural sweetness from honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Drinks
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Hibiscus Syrup
- 1 navel orange (zest only, 2 long strips)
- 1 lemon (zest only)
- 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 fresh orange juice (from about 5 oranges)
- 1 orange, quartered and thinly sliced
- 1 lemon, quartered and thinly sliced
- Ice cubes
- Club soda (optional, for topping)
- 8 fresh thyme sprigs for garnish
Instructions
- Prepare the hibiscus syrup: Use a vegetable peeler to carefully remove 2 long strips of zest from the navel orange and the zest from the entire lemon, avoiding the white pith. In a medium saucepan over medium-high heat, combine the orange and lemon zest with 6 cups of water, cinnamon sticks, 3 sprigs of fresh thyme, dried hibiscus flowers, honey, allspice berries, cloves, black peppercorns, and kosher salt if using. Stir to combine all ingredients.
- Simmer the syrup: Bring the mixture to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Let it simmer, stirring occasionally, for 6 minutes to allow the flavors to meld and develop. After simmering, remove the saucepan from the heat and let the syrup cool to room temperature. Allow it to steep for an hour to deepen the flavor and color.
- Prepare the pitcher and juice citrus: In a large pitcher, pour 1 cup of freshly squeezed orange juice. Add the quartered and thinly sliced orange and lemon (reserve a few slices for garnish). Juice the zested orange into a liquid measuring cup and strain through a fine mesh sieve into the pitcher to remove pulp and seeds. Juice the zested lemon into the measuring cup as well; remove 1 tablespoon of the lemon juice and add it to the pitcher with the orange juice.
- Strain the hibiscus syrup: Using a fine mesh strainer, pour the cooled syrup into the pitcher with the citrus juice and slices. Use the back of a spoon to press the spices and zest to extract as much flavor as possible. Discard the solids left in the strainer.
- Chill the sangria: Stir the combined liquids well, cover the pitcher, and refrigerate for at least 2 to 4 hours to allow the flavors to meld fully. For best results and deeper flavor, chill overnight if possible.
- Serve the sangria: Fill wine glasses with ice cubes and pour the chilled sangria over the ice. Garnish each glass with reserved orange and lemon slices and a small sprig of fresh thyme. Optionally, top each glass with a splash of club soda for a fizzy finish and gently stir before serving.
Notes
- Prepare the hibiscus syrup up to a day in advance for convenience and better flavor infusion.
- Add citrus slices only during the final 2 to 4 hours before serving to prevent bitterness from the pith.
- Adjust the honey quantity to your preferred level of sweetness.
- For a sparkling twist, top with club soda just before serving.
- Use fresh thyme sprigs for garnish to add aroma and visual appeal.
- Store any leftover sangria in the refrigerator and consume within 2 days for best freshness.
