Thursday, 27 February 2014

Zobo drink

This drink goes by different names in different parts of the world, hibiscus tea, red sorrel, Jamaican serrel, rosella, rosa de jamaica, zobborodo, bissap, to mention a few. It is made from the soluble extract of the dried calyx of Hibiscus sabdarifa.
It can be consumed hot or cold. Zobo drink is high in antioxidants and vitamin C. It has anti-inflammatory and anti-bacterial properties, it is used to relieve fever, and also lower blood pressure.
My mother-in-law made a 'metabolism revving' combo for me when I gave birth. It is believed to help with lactation. She used zobo leaves, fresh pepper, fresh ginger and cloves. It was spicy and quite refreshing!

250g zobo
8 liters water
2 table spoons cloves
2 table spoons fresh ginger (pounded)
Pineapple peels


Wash the zobo leaves and put in a big pot, add water.

Wash your pineapple properly before peeling it. Add the peels, cloves, ginger, and bring to a boil. Allow to boil for about 25 to 30 minutes. Turn off heat and allow to cool.

Press the zobo leaves to squeeze out the juice. Sieve the drink. Flavour as desired.
You can sweeten your zobo with natural sweeteners like honey or artificially with sugar syrup or jolly jus.  

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