Zobo drink is a popular traditional drink which originated from the Northern part of Nigeria. It is produced from dry sepals of the Roselle flower (Hibiscus Sabdariffa) which is a type plant from the Hibiscus plant family and a native plant from West Africa.
The drink is loved because of its tasty flavor and its many health benefits. It is one of the most consumed local drinks from Nigeria but it is now consumed in many countries at different places. The drink has different names in different places. In the Caribbean, it is called Sorrel; in Sudan, it is called Karkade while the Mexicans call it Aguas Frescas.
The drink can be prepared in different ways by adding different flavors or fruits in it. This bright wine drink can be consumed every day and as a nourishment drink or as refreshment drink in parties.It is readily available, tasty and affordable. Zobo leaves contains nutrients such as Calcium, vitamin C, fiber, iron, niacin, phosphorus, carotene, thiamine etc.
- 2 cups of dried zobo leaves
- 1 rhizome of Ginger
- 1 big rind of pineapple
- 10 cups of water
- 1 cup of sugar (if required)
How To Prepare
- Rinse the dust out of the zobo leaves, blend the ginger, peel pineapple and cut into slices.
- Put the rinsed zobo leaves into a pot and add water enough to cover the leaves.
- Cook on medium heat and allow to boil for 10 minutes.
- Add the blended ginger, add little water and continue boiling for about 30 minutes. By this time the zobo leaves will start getting soft.
- After the zobo leaves is soft, turn off the heat, set aside to cool down totally.
- Blend your pineapples when your zobo cools down.
- When the drink is cool, sieve out the zobo leaves. Then transfer the juice through a cloth sieve to remove any tiny particles and you will be left with a smooth juice.
- Add the blended pineapple juice. You can also sieve the pineapple juice.
- Add any artificial flavors (optional) and stir.
- Pour into a jug or bottles and refrigerate it.
- Serve it with iced cubes and enjoy.
Original story from ChowHub.