THE Hibiscus drink popularly known as Zobo is a super drink which is slightly thick, colorful, pleasant and tasty. The Hibiscus leaf is used in many parts of the world to make both cold and hot drinks. It contains a high concentration of water-soluble antioxidants and is filled with huge amounts of vitamin C. Zobo, an ancient local drink, which has been consumed in several parts of the world for centuries.
Zobo has a unique taste that makes it pleasurable to all classes of people. In Nigeria and Senegal, Zobo is served cold, while it’s served warm in Egypt. It is a sharp tasting herbal infusion taken as tea or juice. The flower is also used in making wine, juice, tea and spices. It can also be used in preparing raw salad. Serve chilled with snacks
PREPARATION
Ingredients :The following are what I used to make 5 litres of Zobo drink. You can get more with the same quantity of ingredients depending on the concentration you want. If you will be using artificial flavours, you need to add more water. dry zobo leaves
2 De Rica* cups of dry Zobo leaves
1 glove of garlic
1 big piece of ginger(or 2-3 small fingers)
1 big very ripe pineapple
enough water==5L
In preparation:
Before you make the Zobo drink
a. Wash the dry Zobo leaves repeatedly in cold water.
b. Wash, peel and cut the pineapple into thin slices.
c.Peel and cut the ginger and garlic into tiny pieces.
Directions for making the Zobo drink
1. Put the washed zobo leaves into a deep pot.
2. Add the pineapples and pour enough water to cover the contents of the pot and then some.
3.Start cooking at medium to high heat and let it boil for 5 minutes.
4.Add the ginger and the garlic, add more water and keep boiling for at least 30 minutes. This is the time it will take for the zobo leaves to be completely soft and the pineapples tender.
5.Turn off the heat and set aside to cool down completely.
6.When cool, wringe out the juice from the pineapples and zobo leaves, leaving only the zobo juice in the pot.
7.Filter using sieve and chiffon cloth to remove the tiniest particles.
8. Add any artificial flavours of your choice at this time and stir.
9. Pour into bottles and refrigerate.
Zobo has a unique taste that makes it pleasurable to all classes of people. In Nigeria and Senegal, Zobo is served cold, while it’s served warm in Egypt. It is a sharp tasting herbal infusion taken as tea or juice. The flower is also used in making wine, juice, tea and spices. It can also be used in preparing raw salad. Serve chilled with snacks
PREPARATIONIngredients :The following are what I used to make 5 litres of Zobo drink. You can get more with the same quantity of ingredients depending on the concentration you want. If you will be using artificial flavours, you need to add more water. dry zobo leaves
2 De Rica* cups of dry Zobo leaves
1 glove of garlic
1 big piece of ginger(or 2-3 small fingers)
1 big very ripe pineapple
enough water==5L
In preparation:
Before you make the Zobo drink
a. Wash the dry Zobo leaves repeatedly in cold water.
b. Wash, peel and cut the pineapple into thin slices.
c.Peel and cut the ginger and garlic into tiny pieces.
Directions for making the Zobo drink
1. Put the washed zobo leaves into a deep pot.
2. Add the pineapples and pour enough water to cover the contents of the pot and then some.
3.Start cooking at medium to high heat and let it boil for 5 minutes.
4.Add the ginger and the garlic, add more water and keep boiling for at least 30 minutes. This is the time it will take for the zobo leaves to be completely soft and the pineapples tender.
5.Turn off the heat and set aside to cool down completely.
6.When cool, wringe out the juice from the pineapples and zobo leaves, leaving only the zobo juice in the pot.
7.Filter using sieve and chiffon cloth to remove the tiniest particles.
8. Add any artificial flavours of your choice at this time and stir.
9. Pour into bottles and refrigerate.
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