Zobo: Refreshing Hibiscus Drink
A vibrant, tart, and naturally sweet beverage made from dried hibiscus flowers, fresh ginger, and pineapple. This healthier version skips refined sugars and artificial additives, offering a truly refreshing taste of West Africa.
Ingredients
- 2 cups dried hibiscus flowers rinse well
- 8 cups water
- 1 medium ginger root peeled and sliced
- 1/2 medium pineapple peeled and chopped
- 1/4 cup honey or maple syrup or to taste
- 1 whole cinnamon stick (optional)
- 4 cloves (optional)
Instructions
- Rinse the dried hibiscus flowers thoroughly under cold water. This helps remove any dust or debris.
- In a large pot, combine the rinsed hibiscus flowers, water, sliced ginger, chopped pineapple, cinnamon stick (if using), and cloves (if using).
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes. This allows the flavors to fully infuse.
- Remove the pot from the heat and let it cool completely. This is crucial for deeper flavor extraction and to prevent the Zobo from becoming bitter.
- Once cooled, strain the mixture using a fine-mesh sieve or cheesecloth to separate the liquid from the solids. Press the solids to extract as much liquid as possible.
- Stir in honey or maple syrup to sweeten the Zobo to your desired taste. Start with a quarter cup and add more if needed.
- Transfer the Zobo drink to a clean pitcher or bottles and refrigerate for at least 2-3 hours, or until thoroughly chilled. Serve cold over ice.
Notes
Adjust sweetness to your preference. For an extra kick, add a pinch of cayenne pepper or a few cloves during simmering. For a richer flavor, let the strained Zobo cool completely before sweetening and chilling. Serve chilled with ice and a slice of lime or orange.