Tequila Sangria
A light and fruity sangria punch combines white wine and tequila, highlighted by a vibrant homemade hibiscus syrup.
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Instructions
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Start boiling water for the hibiscus syrup.
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Add sugar to the boiling water, stirring until dissolved.
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Remove from heat, steep the tea bag for 10 minutes, then discard.
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Cool the syrup, then bottle and refrigerate for up to two weeks.
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Combine tequila, wine, cooled hibiscus syrup, orange, and cranberry juices in a pitcher or punchbowl.
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Stir the mixture thoroughly.
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Add ice and top with club soda.
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Garnish with fresh fruit and serve.
Nutritional Info (per serving)
Calories:
204 kcal
Carbohydrate:
35 g
Cholesterol:
0 mg
Fiber:
5 g
Protein:
2 g
Saturated Fat:
0 g
Sodium:
6 mg
Sugar:
24 g
Fat:
0 g
Unsaturated Fat:
0 g