Pink Moscato Sangria with Strawberries & Hibiscus
Prep time
Total time
Strawberries and hibiscus flowers are steeped in pink moscato, then finished with sparkling water, to make a crisp and refreshing summertime sangria.
Recipe type: drinks
Cuisine: Mexican
Serves: 6-8
  • 1 12 oz bag frozen strawberries
  • 1 pint fresh strawberries
  • 1 lime sliced
  • 1 750ml bottle Pink Moscato (I used Gallo)
  • 1 liter lime flavored sparkling water (unsweetened, chilled)
  • 1 jar Wild Hibiscus in Syrup
  1. Place the frozen strawberries, half the fresh strawberries (be sure to wash them first), and the sliced lime in the pitcher. Pour in the wine and stir.
  2. Allow this to sit in the refrigerator for a couple of hours so the fruit juices blend with the wine.
  3. Stir in the sparkling water and one to two tablespoons of the syrup from the hibiscus jar or to taste.
  4. Cut the remaining strawberries in half, then stuff one half into each hibiscus flower.
  5. Use a strawberry stuffed flower as garnish in each glass of sangria.
Recipe by Webicurean at