Tequila Sangria

Tequila Sangria Wine Punch

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Prep: 10 mins
Cook: 0 mins
Syrup: 60 mins
Total: 70 mins
Servings: 12 servings
Yield: 1/2 gallon
Nutrition Facts (per serving)
204 Calories
0g Fat
35g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 204
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 17%
Total Sugars 24g
Protein 2g
Vitamin C 109mg 545%
Calcium 75mg 6%
Iron 1mg 4%
Potassium 365mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The tequila sangria recipe is a tasty tequila and wine punch. It's a modern interpretation of sangria that is lighter than more traditional red wine recipes. Perfect for a small party, the punch is refreshing and easy to pull together.

Beyond the tequila and white wine, hibiscus syrup is the star of this fun recipe. It's easy to make at home using a single hibiscus tea bag and should be cooled down and ready to go within the hour. Not only does it add a sweet floral flavor to the punch, but it also backs up the cranberry juice to impart a lovely blush color.


For the Hibiscus Syrup:

  • 3/4 cup water

  • 3/4 cup sugar

  • 1 tea bag hibiscus tea

For the Sangria:

  • 1 1/2 cups tequila

  • 1 1/2 cups white wine

  • 3/4 cup hibiscus syrup

  • 2 tablespoons orange juice

  • 1/4 cup cranberry juice

  • 1/2 (1-liter) bottle club soda

  • 2 oranges, sliced for garnish

  • 1 lemon, sliced for garnish

  • 1 lime, sliced for garnish

Steps to Make It

Make the Hibiscus Syrup

  1. Gather the ingredients.

  2. In a small saucepan, bring the water to a boil. Add the sugar and stir until it's completely dissolved.

  3. Remove from the heat, add the tea bag, and steep for 10 minutes.

  4. Discard the tea bag and let the syrup continue to cool. Bottle and store in the refrigerator for up to two weeks.

Make the Tequila Sangria

  1. In a pitcher or punchbowl, combine the tequila, wine, hibiscus syrup, and orange and cranberry juices.

  2. Stir well.

  3. Add ice and fill with club soda.

  4. Garnish with fresh fruit. Serve and enjoy.


  • The recipe makes about 12 4-ounce servings and should fit into a 60-ounce pitcher with the ice and fruit. Increase it as needed to fit your party needs.
  • For the tequila and wine, make it really easy by pouring half of a 750 mL bottle of each. Use a full bottle when doubling the recipe.
  • You can also find hibiscus syrup from companies like Monin and Torani. It's not the most popular flavor and may not be stocked in your local store, so you may have to buy it online.

Recipe Variations

  • Instead of club soda, top this punch off with half a bottle of sparkling wine.
  • An alternative to the hibiscus syrup is to pour a hibiscus-infused tequila, as found in the Rosangel margarita. You can keep the syrup for double the floral flavor, switch to plain simple syrup, or use 1/2 cup of white sugar (be sure to stir until it dissolves completely).

How Strong Is a Tequila Sangria?

Just because there's tequila, doesn't mean this is a strong punch. It's actually quite mild, mixing up to 9 percent ABV (18 proof) or so, making it more like a light wine.