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!!!
