From a young age I fell in love with zobo. The rich hibiscus flavour infused with fruits and spices gets my taste buds jumping for joy. Depending on how sweet you want yours, this can easily be tailored. Enjoy this refreshing drink with the family today.
2 cups zobo (hibiscus) leaves
1 pc pineapple
3 tbsps honey
2 pcs lime
Give the zobo (hibiscus) leaves a rinse to wash off dust. Peel and cut the pineapple into chunks.
Put the zobo in a pot and pour about 6 cups of water in. Add in the pineapple chunks and allow to boil for about 5 minutes.
Peel and chop the ginger and crush the cloves. Pour into the pot along with vanilla essence and allow to boil for about 30 minutes. Check in after a while to see if you need to add in more water, depending on how concentrated you want it. Remove from heat, add in the honey and stir.
Leave to cool completely and then sieve out the liquid. Pour the zobo into a glass jug and place in the refrigerator to cool for at least 2 hours.
Serve over ice and garnish with lime slices.
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