ZOBO DRINK PREPARATION FROM NIGERIA

How to Make Nigerian Zobo Drink
also known as Zoborodo
Zobo drink is a Nigerian beverage made
from dried Roselle plant flowers. The
drink is also known as Roselle drink and
called Sorrel drink in the Carribean.

To get a fine taste and aroma, You may add
artificial flavours, sweetener and sugar if you wish.
Ingredients
2 small bowl of dry Zobo(Roselle)leaves
1 glove of garlic
1 big piece of ginger
1 big very ripe pineapple
Flavor to taste
Water

*To garnish:
Fell free to add any sliced citrus fruits of
your choice: orange, lemon, lime.
Before you make the Zobo drink
1. Wash the dry Zobo leaves
repeatedly in cold water. Zobo
leaves are usually very dusty so
make sure you wash off all the dust.
It will seem like all the flavors/
color of the zobo are being
washed off but don't worry, you will
see that the dry zobo leaves still
have a lot of the color intact when
you start boiling it.
2. Wash, peel and cut the pineapple
into thin slices. Some people add
the peel of the pineapple when
making the zobo drink but I don't
do this simple because I always
think that dirt is stuck in the peels
of pineapples :)
3. Peel and cut the ginger and garlic
into tiny pieces.
Directions for making the Zobo
drink
1. Put the washed zobo leaves into a
deep pot.
2. Add the pineapples and pour
enough water to cover the contents
of the pot and then some.
3. Start cooking at medium to high
heat and let it boil for 5 minutes.
4. Add the ginger and the garlic, add
more water and keep boiling for at
least 30 minutes. This is the time it
will take for the zobo leaves to be
completely soft and the pineapples
tender.
5. Turn off the heat and set aside to
cool down completely.
6. When cool, wringe out the juice
from the pineapples and zobo
leaves, leaving only the zobo juice
in the pot.
7. Pour the juice through a sieve to
take out the remaining large
particles then pour it through a
chiffon cloth to remove the tiniest
particles.
8. Add any artificial flavours of your
choice at this time and stir.
9. Pour into bottles and refrigerate.
Serve with ice and garnishing. Enjoy!