Tamarind Sobolo Cooler
A refreshing West African chilled drink that combines tart tamarind with hibiscus sobolo (bissap), ginger, and a touch of citrus, blended and served over ice.
Ingredients
- 1/4 cup tamarind paste (or concentrate)
- 2 cups brewed hibiscus tea (sobolo/bissap), cooled
- 2 cups cold water
- 1 inch fresh ginger, peeled, sliced
- 2 tbsp fresh lime juice
- 2 tbsp sugar (or honey for non-vegan)
- as needed ice cubes
- a few fresh mint leaves (for garnish)
Instructions
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1
Combine 1/4 cup tamarind paste (or concentrate), 2 cups brewed hibiscus tea (sobolo/bissap), cooled, 2 cups cold water, 1 inch peeled, sliced fresh ginger, 2 tbsp fresh lime juice, and 2 tbsp sugar (or honey for non-vegan) in a blender.
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2
Blend on high for 30 to 45 seconds until completely smooth and the ginger is fully incorporated.
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3
Strain the mixture through a fine-mesh sieve into a pitcher, pressing on the solids to extract all the liquid. Discard the solids.
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4
Taste and adjust sweetness or tartness with more sugar or lime juice as desired. Stir well to dissolve any added sugar.
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5
Fill glasses with ice cubes, pour the cooler over, and garnish with a few fresh mint leaves (for garnish). Serve immediately.