Sorrel (Hibiscus) Fruity Sangria
With summer on it’s way and brunch season almost here, I thought this exotic Sorrel (Hibiscus) Fruity Sangria would be a great drink to spice it up during this period.
Hibiscus flower is one of those flower petals that are super popular in many parts of the world – especially in tropical countries. And whichever name you call it is dependent on the country or region you are from – Zobo in Nigeria, Sorrel in the Caribbean, Jamaica and Mexico.
This recipe, here is very customizable, made with fresh fruits – those you have on hand or leftovers.
This past week has been hectic so I made this mix-it-up cocktail style – threw in some Moscado, rum, fruit and it worked beautifully.
Unfortunately for me, my partner in crime wasn’t around so I drank half of it and saved the rest of for the next day – Not a big drinker. Yes, you should know by now, I’m a chicken when it comes to alcohol, even the tiniest amount gets me!
Couldn’t take any more pictures after drinking it up or focus on the recipes I wanted to try out!
But it was all worth it!!!!
Enjoy!!!
Hibiscus Fruity Sangria Cocktail
Ingredients
- 5 cups water or more adjust to taste
- 2 Tablespoons chopped ginger
- 1 cup dried red hibiscus buds
- 1 cinnamon stick
- 1 750 milliliter bottle white wine (I used Moscato)
- 1- Pound or more fruit mango, pineapple, papaya, kiwi, strawberry cut up in large chunks.
- Lime chunks
- ½ cup dark rum Optional adjust for taste buds
- Oranges sliced
- Simple syrup sub with honey or sweetener
- 2 cups water
- 1- cup sugar
Instructions
- In a medium bowl bring to a boil 2 cups water and sugar. Simmer until sugar has dissolved. Allow cooling
- Place hibiscus petals in a large bowl, together with ginger, lime, and cinnamon stick. Heat up water in a kettle, pot or microwave, until it boils.
- Gently pour boiled water to the bowl of Let steep about 45 minutes or more. You may refrigerate overnight in the fridge for a more potent flavor.
- Combine all fruits in a large pitcher pour the rum over it. Then add the hibiscus juice wine and simple syrup.
- Let it sit in the fridge overnight because it taste better that way or if press for time cut the resting time in half.
Nutrition Information:
I am preparing this for Christmas day.when do you add the wine?
You add it at the end . When you have mixed everything else.
Hey,
Is it the same as bissap juice (plus alcohol, of course)? Thanks for sharing the recipe because I’m so using it at my wedding 🙂
Great Idea!!! Your Guests are going to love it !
What a gorgeous cocktail! This would make the worst of days fade away in an instant! Is that a little papaya in the front?
This looks so delicious ! I love hibiscus tea, but have never used it to make sangria. I can only imagine how amazing it would taste!
I love sangria and all the fruit
I am going to have to be on the lookout for hibiscus buds. I’ve never seen them in my grocery. This sangria sounds totally refreshing and perfect for summer.
What a beautiful looking Sangria, I’m so loving the colors and the mix of fruits with hibiscus. Sangria makes such a perfect summer drink and I would love to try this one.