Zobo leafs is the name I grew up knowing Hibiscus flower as in Nigeria. There are varieties of ways to enjoy zobo. As a refreshing drink, in ice cream or sorbet and in other desserts.
A favourite aunt of mine typically made zobo juice with fresh pineapples. The fresh juice was so delicious especially when made into a sorbet. I can’t say my aunts zobo juice is not one of the many reasons she was and still is a favourite.
After my recent travels to Nigeria, I got reunited with my love for zobo. I returned with a small pouch of dried hibiscus leafs. Ever since, I have enjoyed this alone in my teas, cold drinks and more. I decided, before I run out of these awesome leafs, I should share it with my friends. Both online and offline. So to kick off the summer, I invited some of my fab girls for a night of fun, food and drinks.
I brewed this delicious hibiscus sangria using pineapples, just like my aunt. I also used some of my favourite fruits. You can use any fruit of your choice (using fruits that are in season will give the best results)
Here is the recipe:
I hope you loved this recipe. If you do, please let me know in the comment section below.