Every year around the Holidays my aunt makes a batch of Sorrel for me (Sorrel is made from dried hibiscus leaves and is a traditional Caribbean drink usually made around Christmas fused with variations of ginger, lemon, orange, cinnamon…the recipe will can vary depends on who’s making it. Maybe next Christmas I’ll make my own batch). Since I’m the only one that likes Sorrel in my house, I get to enjoy the whole batch to myself, but I wanted to spice it up. Inspired by a Sorreltini I had at a restaurant some time ago, I chose to make a sangria, and it came out great! The recipe below serves one, but you can make a bigger batch if you need to, adjust quantities accordingly and enjoy!
- 1/3 cup of Sorrel (ready made)*
- 1/4 cup Shiraz red wine
- 1/4 cup white zinfandel
- splash of mango/peach soda
- Fruits: 3 Blueberries, 3 raspberries and a frozen peach
*You may add a splash of brandy, but my batch of sorrel already had rum so I didn’t the traditional brandy to this sangria recipe.
Mikelah
Mikelah is a Caribbean Culture expert, curating the bridge between the Caribbean and its diaspora. A CUNY Baruch College graduate with a BBA in Marketing. With previous experience with Caribbean lifestyle brands such as VP Records, Tempo TV and JAMROCK Magazine. Currently serving as a digital marketing maven by day, while continuing to collaborate with Caribbean brands.
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