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The zobo drink is made from dried hibiscus petals. With a sprawling myriad of tested recipes, the drink’s main ingredient is the zobo leaves. So don’t be confused, from our recipe of the tangy ginger, the sweetening pineapple, the sharp chili to other flavors from banana, lemon, orange, garlic, cinnamon and honey, try your hands with other ingredients and let’s know what you like. Here’s our simple recipe in six steps.
Ingredients:
2 cups of Zobo leaves
6 to 8 cups of water
2 stumps of peeled ginger
1 tablespoon of cloves (
tanampani)
1 tablespoon of dried unground chili
Pineapple peels
Vanilla flavor
Sugar (optional)
How to Prepare:
1. Put the leaves in a colander and rinse lightly under cold running water. Avoid letting the leaves to wash off.
2. Put the ingredients, with the exception of sugar, into a pot of water and cook for 15 minutes after it boils.
3. Allow to cool and seep. Zobo tastes better when allowed to seep for as long as overnight hours.
4. Sieve through a very fine filter cloth.
5. Taste for optional choices of adding sugar or water.
6. Pour zobo drink into bottles and refrigerate.
Best served chilled.
