Refreshing Zobo (Hibiscus Drink)

• •2 cups Dried hibiscus flowers (Zobo leaves)
• •4 inch Fresh ginger (peeled and roughly chopped)
• •1 piece Pineapple (peeled and cut into chunks (or use the peel from a whole pineapple))
• •1 tbsp Whole cloves
• •12 cups Water
• •1 cup Granulated sugar (or to taste (optional))

Instructions

1. 1

   Rinse the dried hibiscus flowers thoroughly under cold running water to remove any dust or impurities. Place them in a large pot.

2. 2

   Add the roughly chopped ginger, pineapple chunks (or peel), and whole cloves to the pot with the hibiscus flowers.

3. 3

   Pour 12 cups of water into the pot. Bring the mixture to a rolling boil over high heat.

4. 4

   Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes. This allows the flavors to fully infuse.

5. 5

   Remove the pot from the heat and let it cool completely. This cooling process helps extract more flavor and allows the drink to become more concentrated.

6. 6

   Once cooled, strain the Zobo drink through a fine-mesh sieve or cheesecloth into a clean pitcher or large bowl, discarding the solids. Gently press on the solids to extract as much liquid as possible.

7. 7

   If using, stir in the granulated sugar until dissolved. Taste and adjust sweetness as desired. Chill the Zobo thoroughly in the refrigerator for at least 2 hours before serving.

8. 8

   Serve cold over ice, optionally garnished with a slice of fresh pineapple or a mint sprig.

Chef's Tips

• 💡For extra flavor, you can add a stick of cinnamon or a few star anise pods to the pot along with the other spices.
• 💡If you prefer a less sweet drink, omit the sugar entirely or use a natural sweetener like honey or maple syrup to taste.
• 💡Zobo can be stored in an airtight container in the refrigerator for up to 3-4 days.
• 💡For a sparkling version, mix chilled Zobo with sparkling water or soda water just before serving.