Zobo (Hibiscus Drink) Recipe | Menu Six Fusion Kitchen

Instructions

How to Make Zobo

Prepare the Ingredients

Rinse the dried hibiscus flowers thoroughly to remove any dust. Wash and slice the ginger. If using fresh pineapple, cut into chunks.

Cook the Zobo

Bring water to a boil in a large pot. Add the hibiscus flowers, ginger slices, pineapple chunks, and cloves. Reduce heat and simmer for 30 minutes. The water will turn a deep ruby red.

Strain

Remove from heat and strain through a fine mesh strainer or cheesecloth. Press the solids to extract all the flavorful liquid. Discard the solids.

Sweeten

While the zobo is still warm, add sugar and stir until completely dissolved. Add the fresh orange juice. Taste and adjust sweetness - zobo is naturally tart, so the sugar amount is personal preference.

Chill and Serve

Let the zobo cool to room temperature, then refrigerate until thoroughly chilled. Serve over ice with cucumber slices or mint for garnish.

Chef's Tips

Zobo is naturally tart - sugar amount varies by preference
Add cucumber slices for a spa-like refreshing version
For a fizzy version, add sparkling water before serving
Fermented zobo (leave out 3 days) becomes slightly alcoholic
The drink deepens in flavor overnight - make ahead for best taste
Known as Bissap in Senegal and Karkade in Egypt

Nutrition (per 8oz serving)

Calories

22g

Carbs

Protein

Fat