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5 from 1 vote

Jamaica (Hibiscus) Sangria

This jamaica sangria is quite different. It’s made with dry white wine instead of a fruity Spanish red wine. The spicy undertones of cinnamon and jamaica made this the perfect drink for a chilly Colorado evening and everyone truly loved it. It is a recipe I definitely plan to make again. It was ideal for our cozy intimate dinner party of eight.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Drinks
Cuisine: Mexican
Servings: 16 -20 servings
Calories: 71kcal


  • 4 cups water
  • 2 cinnamon sticks
  • 12 whole cloves
  • 2 anise stars
  • 1 ½ cups dried hibiscus flowers
  • 2 750- mililiter bottles of dry white wine recommend Pinot
  • 3 cups ginger ale chilled
  • 1 orange thinly sliced
  • 1 lemon thinly sliced
  • 2 medium red Bartlett pears halved, cored, and cubed
  • 1 ½ cups seedless grapes
  • Fresh mint leaves optional


  • In a saucepan, combine the water, the cinnamon sticks, whole cloves, and anise stars; bring to a boil. Remove from heat and add hibiscus flowers. Let mixture cool about 15 minutes or until almost room temperature. Strain into a large pitcher and refrigerate.
  • Just before your guests arrive, fill a punch bowl with the jamaica tea, white wine, and ginger ale. Add fruit and stir gently. If desired, garnish glasses with ice, additional lemon slices, and mint. Serve immediately.


  • Feel free to add your favorite fruit to this sangria recipe. 


Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 74mg | Fiber: 2g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 2mg