A typical Nigerian Zobo drink is produced from dried sorrel leaves (Hibiscus Sabdariffa). This wine red drink can be served for every day and also as a refreshment drink in events. This drink both available, affordable, tasty, refreshing and have a lot healthy benefits.
Explained below is how to make a delicious Nigerian Zobo drink:
The following Recipe makes about 5-6 litres of zobo drink. Quantity depends on how concentrated you want it to be. If you desire to use artificial flavours, you can add more water.
• 3 cups of dry zobo leaves
• 2 tablespoons of cloves
• 2 stumps fresh ginger
• 1 big ripe pineapple (the back of pineapple, if available can be washed and used).
• Rinse out the dust from the zobo leaves and pineapple bwith cold water.
• Grind the cloves into a powder.
• Wash and peel the skin of the ginger and blend roughly.
• Wash, peel and cut the pineapple into thin slices.
How to make Nigerian Zobo drink
1. Place a pot and add the zobo leaves, add enough water to cover it very well.
2. Cook on medium heat and leave to boil for about 5-7 minutes.
3. Add the ginger, pineapple back, grounded cloves and more water and keep boiling for at least 30-40 minutes. During this period, the zobo leave will completely soften.
4. Turn off the heat and set aside to cool down completely.
Please Note: if fresh pineapple is being used, you can blend the pineapples while your zobo cools.
5. When the mixture gets cold, sieve out the zobo leaves. Then pour the juice through a chiffon cloth to remove tiny particles and leave only a smooth juice.
6. Add the pineapple juice. You can sieve it through the chiffon cloth again to make sure there are no particles left.
7. Add any artificial flavours of your choice at this time and stir.
8. Pour into bottles and refrigerate.
9. Serve with ice and sliced fruits. Enjoy it alone or with a snack.