Zobo, also known as Sobolo, sorrel tea, or hibiscus drink, is a truly refreshing beverage that can be enjoyed either hot or cold, making it versatile for any occasion. This vibrant, bright red-colored drink is made from dried hibiscus flowers, and I can attest to how incredibly easy it is to prepare. Beyond its beautiful appearance, Zobo offers a delightful taste that is both satisfying and invigorating
INGREDIENTS
- 2 cups – Hibiscus flower
- 20 cups – Water
- 1 – pineapple, whole
- 2-3 – Oranges
- 2 – Cinnamon sticks
- 1/2 tablespoon – Cloves
- 4-5 pieces – Star anise
- 1 thumb size – Ginger
PROCEDURE
Rinse the zobo thoroughly to remove any impurities, then transfer into a pot
Add about 20 cups of water
Peel one medium pineapple and transfer the fruit into the pot. While the pineapple peels could be used, I personally prefer not to include them, as I am unsure of their storage conditions. If you are confident in the storage, you can wash the peels thoroughly and add them along with or without the fruit
Slice the oranges, and transfer into the pot
Add the cloves, cinnamon, and star anise
Cover the pot and let it boil on medium heat for approximately 30 to 40 minutes
Once it boils, turn off the heat and let it sit for 30 minutes for the flavours to meld
Strain and transfer into a large bowl or multiple bowls
Fish out the ginger and pineapples, then blend and strain them back into the Zobo
Alternatively, you could choose not to boil the pineapple with the Zobo flower. Instead, blend the pineapple separately and add it to the finished Zobo while it is still hot. I’ve found that boiling the pineapple with the Zobo tends to make the drink last longer in the refrigerator
You can add sweeteners now or leave it as is, depending on your preference. Once it is sweetened to your liking, allow it to cool completely before transferring it into pitchers or bottles. Then, refrigerate it until you’re ready to serve.
Once chilled, serve cold, and enjoy. I’m serving mine on ice
I hope you enjoy it as much as I do!
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