How to Make the Most Delicious and Nutritious Zobo Drink
Sweet, tangy, spicy, imagine all these flavours dancing on your tongue in a delectable union called Zobo. Here is your chance to try this amazing drink.
Table of Contents
Zobo for you
Depending on where you live you may know Zobo or a variation of it by another name, for example, in the Caribbean it is known as Sorrel, not to be confused with French Sorrel leaves ((Rumex scutatus), in Ghana Sobolo. In other areas around the world is also known simply as Hibiscus or Roselle tea as it is made from the Hibiscus Sabdariffa calyces, and it is said to have originated thousands of years ago in Sudan.
Diaspora Version
I know the Jamaican sorrel drink well with its of addition of ginger and cloves, not to mention a generous dash of Jamaican over proof rum, specifically used in seasonal celebrations such as Christmas and Easter which coincides with the Roselle harvest cycle.
I recently came across some non alcoholic versions of African Zobo which include some amazing ingredients such as: pineapple, oranges, lemons, cucumbers, and even peppers. Maybe I have watched too many Nollywood movies, but my first thought was ‘Oh, I beg you some!’ I set myself a challenge to take the best from the Diaspora Caribbean and African versions, which obviously have the same roots, to create a delicious and healthy beverage.
Let’s start with the calyx of the hibiscus plant. For those who are not familiar with the Hibiscus (Hibiscus Sabdariffa) a.k.a Florida cranberry, or Sorrel, it is a rich ruby red calyx which gives the drink its signature colour.
You may be lucky enough to find fresh Sorrel during the Christmas season, however, for year round enjoyment the dried versions are available. My personal preference is the whole dried version as opposed to the super dried crumbled version, but the results are good with both.
Ingredients for health
Hibiscus has been found to have the following health benefits:
- anti inflammatory
- lowers blood pressure
- diuretic
- anti-oxidant
- source of iron
- source of B vitamins
Sweet Alternative
I am happy to eliminate processed sugar in this recipe. It’s abundance in the Caribbean comes from a history of sugar plantations in the region, consequently older recipes from the region are still heavy in processed sugar. So for this Zobo/Sorrel recipe I said goodbye to sugar and let the fruits, such as pineapple and dates bring their own natural sweetness.
Healthy Zobo Drink
Equipment
- 1 Stock pot
- 1 blender
- 1 large metal spoon
- 1 large strainer or sieve
- 2 mixing bowls
- 1 funnel
Ingredients
- 4 cups hibiscus calyces
- 1 large ripe pineapple
- 2 cups dates
- 1 lemon sliced
- 1 cucumber
- 1 cinnamon stick
- 1½ cup ginger root Use Jamaican or Peruvian ginger a for sharper flavour.
- 5 pimento leaves
- 5 cinnamon leaves
- ½ tbsp baking powder helps to remove tartness
- 10 cups water
Instructions
- Rinse hibiscus calyces quickly to remove impurities and place in mixing bowl.
- Rinse the pineapple well, peel and slice. Option – You can add the pineapple peel to the stock pot to boil with the other ingredients.
- Blend pineapple and dates with enough liquid not to damage blender.
- Slice cucumber.
- Peel and slice ginger.
- Place all the ingredients on the stockpot and boil for 30 minutes.
- Let the pot cool and remove the large pieces of fruit.
- Strain the juice through a sieve, gently stirring pulp through as you do not want to include leftover pulp. You can repeat this process for best results.
- Pour juice into glass bottles and store for up to several days in the fridge. It can be stored in an appropriate container in the freezer for a longer period.
Notes
Tweak it to your hearts content, and get the best flavour for you.
CHEERS!
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