Tropical hibiscus juice (zobo). 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 As the weather warms up, step up your iced tea game with this refreshing zobo drink! This hibiscus iced tea drink made from sorrel/hibiscus dry. Ingredients Hibiscus Pineapple peel Mango peel Ringer Clove Cucumber Water.
Hibiscus tea also known as Zobo drink in Nigeria is ruby red in colour and has a sour taste.
Zobo is a Nigerian drink which is more popular in the northern parts of the country with the Hausa.
Zobo ( A brief introduction and how Zobo is made) Zobo is made from the the dried calyces (sepal) of the hibiscus plant flower.
You can cook Tropical hibiscus juice (zobo) using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Tropical hibiscus juice (zobo)
- Prepare 3 cups of hibiscus.
- Prepare of Water(as required).
- Prepare Half of pineapple.
- It's 3 of medium size mango.
- You need 1 of medium size cucumber.
- You need 7 pieces of clove.
- You need 1 of thumb size fresh ginger.
- Prepare of Mint (as required).
- It's of Lemon grass(optional).
- You need 1 cup of orange juice.
- You need 1 of lime.
- It's of Sugar (as required).
Although the drink is known by different names all over the world (Zobo, Hibiscus tea, bissap, wonjo), the flavor profile is very similar, the drink usually has a tangy flavor profile. Zobo drink is a familiar beverage loved by Nigerians. It is produced from dried roselle or sorrel leaves (Hibiscus Sabdariffa). Zobo is not only refreshing, it can also be used to regulate blood pressure, reduce cholesterol, strengthen blood vessels, calm the nerves, reduce stress, for weight loss, and to.
Tropical hibiscus juice (zobo) step by step
- Wash the hibiscus and add to a pot, wash and peel the pineapple, mango and add the skin into the hibiscus..
- Add the clove, chopped ginger, cutted lime, lemon grass and mint into the hibiscus, add water and put it on medium heat. Allow it to boil for at least 20 minutes..
- Allow it to cool for 5 minutes and drain out the juice using a strainer (be careful while draining the water cos it's still hot) Add sugar and mix..
- Blend the peeled mango, pineapple and the cucumber. When it's well blended then drain the juice..
- The hibiscus juice is now cool then you can add the other juice into it and add the orange juice and mix..
- Put it in a fridge or you can add crushed ice into to it..
- Serve!.
- Note: it's not compulsory to strain you hibiscus juice when it's still hot but the sugar dissolves well when add to the juice when it's still hot..
It is an ancient drink called Karkadeh in Egypt, Bissap in Senegal, Zobo in Nigeria, Jamaica in Mexico, and Bunga Raya in Malaysia. It is rich in polyphenols, vitamin C, and other antioxidants. Also has been shown to lower cholesterol and blood pressure. Hibiscus masuianus De Wild. & T. Roselle is used in Nigeria to make a refreshing drink known as Zobo and natural fruit juices of pineapple and watermelon are added.
