RECIPE: Nigerian Zobo (Hibiscus) Drink

Made from the dried calyces of the Hibiscus plant commonly called Zobo leaves, this drink is rich in antioxidants called anthocyanins. It serves as a good substitute to fruit drinks which are often very high in sugar and additives. Zobo is also called as Sobolo and Bissap across Africa. Caribbean recipes are called Sorrel.

Ingredients

• 5 litres water

• 2 pressed cups dried Zobo ‘leaves’ rinsed with cold water in a colander

• Peels of 2 Pineapples (rinsed thoroughly)

• ¼ cup dried Ginger

• 1 fistful Lemongrass

• 1 tbsp Cloves

• 1 Cinnamon Stick

• Sugar or Sweetener of choice (to taste)

Method

1. In a large pot bring your water to boil.

2. Once boiled add Pineapple peels, Lemongrass, Cloves, Ginger, Cinnamon. Turn the heat down and let them boil for 10 minutes.

3. Add the Zobo leaves and turn the heat off.

4. Keep the pot covered and leave the brew to cool down completely.

5. Decant the brew using a mesh sieve. Discard the pulp or if you are a gardener add it to your Compost

6. Add Sugar or Sweetener to taste.

7. Optional: add slices of Cucumber and Lime and leave to infuse in the drink. Refrigerate till very cold before serving

Make a Zobo sunrise cocktail.

To a glass add ice and Orange juice (and a dash of Tequila), pour the Zobo syrup from one point. You will see it go to the bottom of the glass and mostly stay there. Some of it will rise to blend with the orange juice to look like a beautiful sunrise!

Just a note of caution: Always consult your GP if you are on medication, pregnant or breast- feeding.