How To Prepare Zobo Drink.
Zobo drink as it is popularly called by Hausa's in Nigeria is known as edible plant called Hibiscus Sabdariffa.
It is one of the easiest and healthiest quick drink that one can easily fix in a snap. Did I also mention the part of it being affordable? ! Oh yes! I just did.
Here are the simple ingredients that I used to prepare this my zobo drink and the taste is awesome,
INGREDIENTS REQUIRED :
1. 5 cups of Dried zobo a.k.a hibiscus Sabdariffa
3. Water
4. Ginger
5. Zobo seed
6. Zobo flavour of your choice but I prefer to use 3 different flavours bit by bit
7. Fresh pineapple.
PREPARATORY PROCESS :
Step 1 :
Set 5 litres of water on fire and alow to boil.
Step 2:
Wash in cold water to remove dust, put the washed zobo into the boiling water, pound the ginger and the zobo seed and add into the pot, slice the pineapple into small sizes and add. Allow everything to cook for 30 minutes max.
Step 3 :
Using sieve, sieve out the zobo chaff into a clean bowl, use clean water to rinse the leaf and further extract some juice remnant.
Step 4 :
Set an empty pan on fire and add the half cup of sugar and alow to desolve. Immediately add it to the already sieved zobo and stir.
Step 5 :
Add all the zobo flavour intending to use into the already sieved zobo, stir and refrigerate for a while and serve.
So, you see, it's that easy to make. Enjoy your already made zobo drink.
Bon Appetit!
Thank you for visiting and always comment your opinion cos I love to learn new ways of doing things.
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Compliment of the season.
Hibiscus in West African countries is the same thing as sorrel in Caribbean countries and Flor de Jamaica in Central and Latin American countries! I absolutely love it when it's made right and whenever I drink it I'm reminded of how warm, festive and enjoyable it is spending Christmas in Jamaica!
ReplyDeleteIt sure feels great when properly made. I bet you will love mine when you have a sip of it. Thanks and happy holidays
DeleteI love sorrel when it's made right. Love love it
ReplyDeleteThe feeling of having well made sorrel is awesome. Thank you
DeleteI do boil the pineapple peel with the zobo leaves, then I add the pineapple juice after boiling. Also, in Nigeria, we have zobo spices we add while cooking. Why do you cook for that long?
ReplyDeleteYes, I sometimes boil together with the pineapple peel but I decided to do without the back for a change. Either way is good. I cook for that long to do proper extraction of the juice from the leaf. Depending on the quantity I'm cooking though. Thanks for the zobo spice hint, will go check it out.
Delete