A deep crimson, tangy-sweet chilled drink brewed from dried hibiscus petals infused with ginger, cloves, and tropical fruits.
Ingredients
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3 cups dried hibiscus petals (zobo leaves)
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1 large piece fresh ginger, sliced
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1 whole pineapple, peeled and chopped (or 2 cups juice)
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10 whole cloves
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2 sticks cinnamon
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1 cup sugar or honey to taste
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2L water
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Ice for serving
Instructions
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1
Rinse hibiscus petals thoroughly to remove any grit.
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2
Place petals in a large pot with ginger, cloves, cinnamon, and water. Bring to a boil.
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3
Reduce heat and simmer for 20 minutes until the water is deep crimson.
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4
Strain through a fine sieve or cheesecloth into a pitcher, pressing to extract all liquid.
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5
Blend pineapple and strain the juice into the zobo. Stir in sugar to taste.
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6
Chill thoroughly and serve over ice. Keeps refrigerated for up to one week.
Did You Know?
Zobo is so popular in Nigeria that street vendors sell it in small plastic bags tied at the top — sipping from the corner is an art form.