Zobo
Nigeria's deep red hibiscus drink.
LevelEasy
MethodHeat
GlassJug
Serves4
Ingredients
- 15 gHibiscusDried hibiscus flowers, sold as 'sorrel', 'bissap' or 'gudhal'.
- 1000 mlWater
- 3 slicesGinger
- 4 tbspSugar
- 3Cloves (optional)
Plus ice.
Bar tools
- Jigger
- Strainer
- Bar spoon
- Saucepan
No bar kit? A jar with a lid works as a shaker, and 1 tablespoon is 15 ml.
How to make a Zobo
- Boil the dried hibiscus, ginger and cloves in the water for 15 minutes.
- Strain and stir in the sugar.
- Chill and serve over ice.
Garnish: Pineapple chunks