Raspberry Hibiscus White Sangria Recipe

Make hibiscus syrup

Combine 1 cup water, 2 tbsp dried hibiscus, and 3 tbsp granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer 3–4 minutes until the liquid is a vibrant red and slightly reduced. Remove from heat and let steep 10 minutes for a stronger hibiscus flavor. Strain out the flowers through a fine-mesh sieve, pressing to extract liquid. Cool to room temperature. (Yield about 3/4 cup syrup.)

If you prefer a slightly sweeter sangria, stir in up to 2 tbsp simple syrup to taste after the syrup has cooled; otherwise use hibiscus syrup as the primary sweetener.

Slice the lime into thin rounds; reserve 2–3 rounds for garnish and juice the remaining half (about 1 tbsp juice). Lightly muddle half of the raspberries (about 1/2 cup) in the bottom of a large pitcher with the lime juice to release juices and aroma; leave the other half whole for visual appeal.

Add the raspberry liqueur (60 ml) to the pitcher, then pour in the cooled hibiscus syrup — start with 3 tbsp and taste, adding up to 4 tbsp if you want more floral-sweet intensity. Stir to combine with muddled fruit.

Pour in the dry white wine (250 ml) if using to lengthen the sangria, then gently add the full bottle (750 ml) of chilled Campo Viejo Brut Cava. Do not stir vigorously to preserve bubbles; instead fold gently with a long spoon two or three times.

Add the remaining whole raspberries and lime rounds to the pitcher for garnish and aroma. If desired, add 250 ml sparkling water or club soda to increase volume and lighten sweetness; skip if you prefer full cava character.

Add 4 cups of ice to the pitcher or to individual glasses just before serving. If you prefer the sangria less diluted, chill the assembled sangria in the refrigerator for 30 minutes instead of adding too much ice.

Stir gently one more time to incorporate the ice and garnish. Pour into chilled wine glasses or stemware, ensuring each pour gets some fruit and a few raspberries. Garnish each glass with a mint sprig and a lime round if desired.

Serve immediately. Leftover sangria (without ice) keeps in the refrigerator for up to 24 hours; sparkling wine will lose some effervescence over time.