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Ingredients
Dried zobo leaves Apple Cucumber Pineapple Watermelon Cloves Bush pepper (masoro) Ginger Sugar (optional) WaterHow to Prepare
Rinse the dust off the zobo leaves. Pour the leaves into a clean, sizeable pot. Add water to it; ensure that it covers the content of the pot. Set the pot to boil on medium heat.Sign up to the Connect Nigeria daily newsletter
Prepare the pineapple and watermelon for blending. If you bought already peeled ones, just cut them into smaller, blendable sizes and put them in a clean blender. But if you are using whole fruits, that’s alright too. Just rinse the back of the fruits and peel them. After peeling the skin off the fruits, take out the quantity you need and put them in a clean blender. Add a little water and blend till smooth. Pour the blended mixture through a sieve and set the juice aside for later use. Rinse and peel the ginger. Cut it into smaller bits. Blend or pound the cloves and bush pepper. When the water comes to the boil, add the ginger and the blended or pounded ingredients. Allow the contents of the pot to boil for 20 to 30 minutes. When the time has elapsed, turn off the heat. Use a sieve to drain the zobo juice. Add some sugar (optional) to it and allow it to cool. When the zobo juice is cool, add the pineapple and watermelon juice to it. Stir and if you want to enjoy your zobo punch immediately, dice in the cucumber and apple. If you’d rather serve and enjoy some chilled zobo fruit punch, pour it in a container and refrigerate. When it’s chilled, serve with diced fruits.
Reference: TSpices Kitchen Featured Image Source: Nigerian Lazy Chef
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