Zobo drink also known as roselle juice, sorrel drink or bissap is made from dried hibiscus flowers. It is widely consumed in West Africa, the Caribbean and parts of Asia.
Serving Size: 1 liter
Cooking time: 25-30 minutes
- 1 cup dried hibiscus (sorrel flower)
- 1 cup of sugar
- 1 cup of mint leaves, optional
- 1.5 liters of water
To Add: 1 tsp of vanilla extract and 1 tsp of strawberry for flavor.
Optional: 2 cinnamon sticks, 1 piece orange peel, 6 whole cloves
Zobo drink Recipe:
Step 1: Start with washing the hibiscus flowers and put them in a deep pot with the 1.5 l of water and bring it boil for 25 to 30 minutes.
Step 2: After boiling the flowers, remove from the heat and add the mint leaves.
Then let it cool down completely.
Step 3: Pour the liquid or juice through a sieve to separate the juice from the flowers.
Step 4: Add sugar to the juice with strawberry flavor and vanilla. Put in the fridge for 3 hours using time.
Serve very cold and enjoy!
Recipe from Kadi African Recipes
You can drink your zobo plain or personalize it with flavours like cinnamon, ginger, pineapple, orange or mint.