Sobolo, or Zobo as it is popularly known in West Africa, is a refreshing drink made from dried hibiscus petals, infused with aromatic indigenous spices, and traditionally sweetened with sugar, honey, or fruits.
In this recipe, I use fresh fruits as a natural sweetener, creating a healthier and more flavorful drink. Instead of the conventional method of boiling the hibiscus petals to extract their flavour and colour, I pour the hot infusion over the petals and allow them to steep. This gentler extraction method helps retain more of the hibiscus’s natural nutrients and antioxidants, resulting in a drink that is not only delicious but also more nutritious and wholesome.
Sugar Free Hibiscus (Sobolo/Zobo) Drink
Ingredients
- 100 g Hibiscus Leaves (Sorrel) Washed
- 10 g Cloves washed
- 100 g Fresh Ginger Root washed
- 6 g Star Anise washed
- 5 g Grains of Selim (Hwentia) washed
- 5 g Cinnamon waashed
- 3 g Dried Pepper Flakes
- 1 no. Small Pineapple washed
- 3 no. Small Oranges washed
- 4 L Water Warm
Instructions
- Dry toast the 10 g Cloves, 6 g Star Anise, 5 g Grains of Selim (Hwentia) . Add in the 5 g Cinnamon at the end. Allow to cool before using.
- Peel the 1 no. Small Pineapple and 3 no. Small Oranges. Place the peels in a pot, add water and boil.
- Set aside the cinnamon, and 1-2 star anise. Cut up the pineapple, 100 g Fresh Ginger Root and oranges.
- To a blender, add in the pineapple, oranges, ginger and the toasted spices. Blend with some water.
- To a 5L tupperware, add in the 100 g Hibiscus Leaves (Sorrel), the blended mixture, the set aside spices, the 3 g Dried Pepper Flakes and the boiling peels.
- Add in 4 L Water, mix well and cover to steep overnight or some good couple of hours.
- Strain the juice from the chaff. Bottle and refrigerate.
- Can be enjoyed warm or cold. Can also be served with slices of oranges, mint and ice.
