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Citrus Hibiscus Sangria

Citrus Hibiscus Sangria

Citrus Hibiscus SangriaCitrus Hibiscus Sangria

Citrus Hibiscus Sangria

This recipe is brought to you by Candace Young of From the Roots.


  • 1 Stash Wild Raspberry Iced Tea brew bag
  • 16 cups filtered water
  • 2 cups organic cane sugar
  • 2 cups fresh mint leaves
  • 4 liters sparkling mineral water
  • 4 quarts 100% pure juice (pomegranate, strawberry lemonade, cranberry)
  • Oranges
  • Lemons
  • Garnish
  • Apples, raspberries, fresh mint, blood orange, lemon, lime, grapes, blackberries


In a pot, add water and sugar and bring to a boil over medium high heat; stir until sugar has dissolved.

Remove from heat and add Wild Raspberry brew bag and fresh mint. Cover and let steep for 15 minutes.

Pour tea mixture through a fine sieve into a bowl or large pitcher and add ice.

Stir in mineral water, juice, and freshly squeezed juices of oranges and lemons.

Chill drink in refrigerator until completely cold.

Optional: add sliced fruits for presentation and extra flavor!


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