Hibiscus Sangria (Zobo / Sorrel Cocktail)
Delicious Hibiscus Sangria known as zobo in Nigerian and Sorrel in the West Indies. Perfect summer mix and equally great for the winter festive seasons
Ingredients
- 1.5 litre Red wine (Spanish or Italian)
- 1 small Pineapple (peeled, without the core)
- 2 Peaches
- ¼ cup Dried Hibiscus flower (Zobo/sorrel)
- 1 Lemon
- a handful Strawberries
- ½ cup Sugar
- Ice cubes (to serve)
- 1 litre Water
- 1 cup Vodka (gin or whisky also works fine)
Instructions
- Chop all the fruits into bite size and toss into two 2 litres pitcher/jug. Set aside in the refrigerator.
- Put the hibiscus flowers in a saucepan, pour in the water and simmer over medium heat for 5 minutes or until the water is fully infused with the flavours of the hibiscus.
- Using a skimmer/spoon, take out the hibiscus flowers from the saucepan and pour in the sugar. Continue to simmer until the sugar is fully dissolved, forming a simple syrup.
- Remove the hibiscus syrup from the heat, pour into a plastic bowl and set aside to cool.
- Take the pitchers/jugs with the fruits from the fridge and pour in the red wine (divide evenly into the two pitches/jugs).
- Pour in the hibiscus syrup (should have been cooled down to room temperature).
- Now fill the pitchers/jugs with as much vodka, rum, gin or whisky as you'd like (go for it!)
- Cover the pitchers/jugs, if they have a lid (if not, use a plastic wrap), place back into the refrigerator for 2 - 3 hours or overnight to maximise the flavours.
- Serve on ice and enjoy!
Video
Nutrition
Serving: 0gCalories: 207kcalCarbohydrates: 30gProtein: 1gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 25mgPotassium: 247mgFiber: 2gSugar: 24gVitamin A: 190IUVitamin C: 61mgCalcium: 33mgIron: 1mg
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