Hibiscus Sangria

Red, in many West African cultures, is a symbol of strength, spirituality, life and death. Hibiscus is native to West Africa as well, and its tangy flavor has been a part of Juneteenth celebrations since the beginning. 


  • 5 cups water (or more to adjust for taste) 
  • 2 Tbsp chopped ginger 
  • 1 cup dried hibiscus petals 
  • 1 cinnamon stick 
  • 1 750 ml bottle of white wine (Sauvignon Blanc, Pinot Grigio, Chardonnay) 
  • 1 ½ lbs fruit cut into chunks – for example – mango, strawberries, peaches, pineapple, blueberries 
  • 1-2 oranges, sliced thinly with peel still on 
  • Lime chunks – cut limes into halves and then each half into quarters 
  • ½ cup light rum 
  • 2 cups water and 1 cup sugar (for simple syrup) or honey or agave syrup to taste 


If making/using simple syrup – Bring 2 cups water to a boil. Add in 1 cup sugar and simmer until sugar has dissolved. Allow to cool. 

In a large heat-resistant bowl, combine dried hibiscus, chopped ginger, cinnamon stick, lime chunks. Boil 5 cups water in a kettle or pot and gently pour water into the bowl to cover these ingredients. Let steep 45 minutes – overnight. If steeping overnight, place in fridge once stuff has cooled down. The longer it sits, the more intense the flavor. Once done steeping, strain and reserve liquid; discard solids.  

Combine all fruit in a large pitcher. Add rum, then hibiscus-spice liquid, wine, and simple syrup or another sweetener. Stir and let sit from a few hours to overnight before serving.