Zobo is popular Nigerian drink made from dry hibiscus leaves. In the Caribbean it is called Jamaican sorrel, Rosella in Australia and Sobolo in Ghana. It’s healthy drink that is filled with the benefits of hibiscus, some of which are cholesterol maintenance and managing blood pressure.
Nothing is more refreshing on a hot summer day!
Rinse the hibiscus flowers in cold water. Wash and chop the pineapple with the skin on.
Add the hibiscus, pineapple skins and pineapple to boiling water. Cover and cook for 18 mins. Turn of the heat and to cool before using a sieve to extract the juice. Add vanilla and sweeten to your satisfaction. Serve cold with more pineapple chunks or any fruit of your choice.
2 cups dried hibiscus flowers (Zobo)
½ cup raw sugar
6 cups water
1 cup chopped fresh pineapple (Reserve skin)
2 tablespoons vanilla extract
2 tablespoons chopped fresh ginger