Zobo is a drink popular to Northern Nigerian. It is also common to other Africa countries and the Caribbean (called Jus de bissap in French speaking West African countries, Rossell in Australia, Sorrel in the Caribbean and Flor de Jamaica in Mexico
The hibiscus flowers (main ingredient) has several health benefits such as promoting kidney function, lowering of blood pressure & lowering high cholesterol.
- 1 cup. Hibiscus leaves
- 4 cups. Water
- 1. Cinnamon stick
- 1/2. Ginger
- Honey (as desired)
- 50g Pineapple
- 1 Lemon
Let’s get started:-
- Place zobo leaves in a colander and rinse thoroughly under a tap (the leaves tend to hold a lot of dust, so you need to rinse thoroughly
- Put the rinsed leaves and other ingredients in a bowl; set on low fire and allow it to boil for 30 mins (or until it starts to boil)
- Take it off the heat and allow it to cool for 4-6hours ( most people tend to remove the leaves immediately; I left the ingredients for a longer time to intensify the flavours
- Pour the drink through a sieve to separate the fluid and refrigerate (ready to serve)
Note: Zobo can be served hot or cold; You can also make different variations of the drink.
As it is summer in the UK, I will be making a lollipop with some of my zobo batch