Nigerian Recipes

Hibiscus Sangria (Zobo/Sorrel) – A fusion Cocktail

Its summertime and as always this hot weather calls for refreshingly delicious cocktails. Such as this hibiscus sangria, infused with some of my favourite summer fruits. Hibiscus is commonly known in Nigeria as zobo and in Jamaica as sorrel. Growing up in Nigeria I often enjoyed hibiscus in a soft drink and sometimes as ice shavings (like the Italian granita) or a simple sorbet.

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I have now put a twist of one of my favourite treats. Merging it with a simple Spanish bottle of wine to create the classic sangria, or maybe my version is not so classic. What really matters is that it is delicious, packed with flavours and the perfect kick to any summer party and all year round festivities. Hibiscus flowers are also great as simple tea infusions and other warm drinks like mulled wine. They also make great desserts, like this Hibiscus Peach Crumble, that is both dairy and gluten-free.

For this Hibiscus sangria, I’m using some of my favourite summer fruits. I love pineapples, strawberries and lemon. They taste so great, especially when in season. However, you can always substitute with your favourite fruits.

Here’s the recipe:

Hibiscus Sangria (Zobo / Sorrel Cocktail)

Immaculate Ruému
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
4.63 from 8 votes
Cook Time 15 mins
Refrigerator cooling time 3 hrs
Course Drinks
Cuisine Fusion, international, Jamaican, Nigerian, Spanish
Servings 9


  • 1.5 litre Red wine (Spanish or Italian)
  • 1 small Pineapple (peeled, without the core)
  • 2 Peaches
  • 1/4 cup Dried Hibiscus flower (Zobo/sorrel)
  • 1 Lemon
  • a handful Strawberries
  • 1/2 cup Sugar
  • Ice cubes (to serve)
  • 1 litre Water
  • Vodka (gin or whisky also works fine)


  • 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!


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Keyword: cocktail, hibiscus, sangria, sorrel, zobo
Tried this recipe?Mention @Immaculateruemu or tag #iruemurecipes!

AboutImmaculate Ruému

Chef, blogger and all-round food enthusiast. Simultaneously a professional chef and a home cook. Living a vision of breaking global culinary boundaries.


    1. 5 stars
      Oh yes, one of the main goal was to make something easy out of the peaches.. thanks

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