Zobo drink, a sweet hibiscus/sorrel drink (also known in West Africa as bissap juice or Sobolo) is an African hibiscus tea made from dry sorrel leaves and with a special twist of mine is a refreshing way to welcome spring and summer!
Cuisine: caribbean, Ghanaian, Nigerian, West African
2 1/2cupsof red sorrel buds
Cleaned bark of 1 pineapple
3cupsor less of sugar
4ouncesof gingerabout a thumb size thinly sliced
A few dashes of angostura bitters
In a big stock pot, bring to boil the water, sorrel buds, pineapple bark, and ginger. Once the water starts to bubble from boiling, turn down the heat to low, and allow to simmer for about 30 minutes.
After 30 minutes, turn off the heat and add the sugar 1/2 a cup at a time, adjusting to your preferred sweetness level (I used 3 cups).
Allow the tea to cool completely then strain out the sorrel buds, pineapple bark and ginger, and add the dashes of angostura bitters (I used about six dashes for the whole batch).
Serve the tea chilled.
I serve my hibiscus iced tea with chunks of frozen pineapple in it to add a little more flavor to the drink, and also as a treat to munch on once the drink is finished. The pineapple chunks infused with the hibiscus iced tea is an absolute treat.
Zobo Drink (Sobolo/Bissap Juice): African Hibiscus Tea Recipe as retrieved from yummymedley.com