ZOBO
Zobo
My Naija version of the Sobolo or Bissap I had in Ghana. Also called Sorrel (Caribbean) or Hibiscus Tea…
Yield: 2 gallons
PREP IT!
4½ cups Hibiscus Flowers, dehydrated
2 gallons Water
1 large piece Ginger, fresh
4 Cinnamon Sticks or 1 tablespoon Taste Tutor Brown
1 Pineapple, large, fresh, sliced
1 Orange, fresh, sliced
2 cups Sugar, granulated - depending on how sweet you want it.
MAKE IT!
Bring all ingredients to a boil.
Let steep 4 hours to overnight.
Chill beverage. Strain pieces out of beverage.
Enjoy!
For Zobo Syrup: In a small saucepan, combine 1½ cup sugar and 1½ cup water. Bring to a boil over medium heat, stirring to dissolve sugar. Add in zobo ingredients (1 piece ginger, 1 cinnamon stick, ¼ pineapple, ¼ orange) and simmer for 5 minutes. Remove from heat and allow the syrup to cool completely, strain, then transfer to clean jars or bottles and refrigerate.
This syrup keeps refrigerated for up to 3 weeks. You can also freeze it and scoop a little into lemonade, tea, mocktails, or brunch cocktails.
Tip: For easy prep, just get Taste Tutor Zobo Drink Mix instead!