Description
A refreshing, tart, and floral beverage made from dried hibiscus leaves, served ice cold and spiced with cloves and ginger.
Ingredients
Scale
- 100g dried zobo leaves (Hibiscus sabdariffa)
- 2 litres cold water
- 1 medium pineapple (for peel and core)
- 1 tablespoon whole cloves
- 1 thumb-sized piece of fresh ginger (about 30g)
- 2 cinnamon sticks or 1 teaspoon ground cinnamon
- 1 teaspoon black peppercorns (optional)
- 2 star anise (optional)
- Sugar, honey, or dates (to taste)
- Juice of 1 lime or lemon (optional)
- Ice (for serving)
- Fresh mint, orange slices, or frozen pineapple chunks (for serving)
Instructions
- Rinse the zobo leaves thoroughly.
- Prepare the pineapple by washing and cutting it.
- Boil with spices in a large pot with cold water.
- Blend pineapple flesh if using fresh pineapple.
- Cool completely before straining.
- Strain the mixture twice for clarity.
- Sweeten the cooled zobo and finish with lime or lemon juice.
- Serve ice cold with optional garnishes.
Notes
Make the zobo a day in advance for better flavor. The cloves’ amount can be adjusted based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Simmering
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg