Zobo (Hibiscus Drink)
A vibrant crimson West African hibiscus drink infused with ginger, cloves, and pineapple for a tangy, refreshing flavor. Served chilled, it is a staple at Nigerian celebrations and gatherings. Plan ahead: chill for at least 2 hours before serving.
Ingredients
- 2 oz dried hibiscus petals (zobo leaves / dried roselle), rinsed
- 8 cups water
- 2 inches fresh ginger, sliced
- 6 whole cloves
- 2 cups unsweetened pineapple juice
- 1/4 cup granulated sugar (or to taste)
- 2 strips orange peel (optional), strip of peel
Instructions
-
1
Combine 2 oz rinsed dried hibiscus petals (zobo leaves / dried roselle), 8 cups water, 2 inches sliced fresh ginger, 6 whole cloves, and 2 strips orange peel (optional) in a large pot. Bring to a boil over high heat.
-
2
Reduce heat to medium-low and simmer for 15 minutes until liquid is a deep ruby red.
-
3
Remove from heat, cool 10 minutes, then strain through a fine-mesh sieve, pressing on solids. Discard solids.
-
4
Stir in 2 cups unsweetened pineapple juice and 1/4 cup granulated sugar (or to taste) while warm. Stir until sugar dissolves; taste and adjust.
-
5
Refrigerate at least 2 hours until chilled. Serve over ice.