Zobo is popular in western Nigeria (the Yorubas in Nigeria). It is made from the Roselle leaf, the roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics. Zobo has a unique taste that makes it pleasurable to all classes of people. In Nigeria and Senegal, Zobo is served cold, while it’s served warm in Egypt. It is a sharp tasting herbal infusion taken as tea or juice. The flower is also used in making wine, juice, tea and spices. It can also be used in preparing raw salad. Serve chilled with snacks.
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Zobo juice
Zobo drink is a very wonderful and delcious drink with a unique taste that makes it pleasurable to all classes of people.
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Ingredients3 cups of dried hibiscus leaf3 cups of sugar3 cups of boiling water (for the sugar syrup)5 litres of boiling water (for the brewing of the leaves)You’d need a sieve, two big bowls. And some cups to drink it in!
Directions
Pour the leaves into a big bowl
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Pour in a boiling water
Let it sit for about an hour or more
Let it sit for about an hour or more (cover it while it brews)
Make a sugar syrup from sugar and boiling water then stir
Pour together the syrup and zobo juice.
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Add 2 tablespoon of liquid vanillaCut up some apples (or watermelons), orange rind slices into the zobo to garnish it. You may also use cucumber. In short, cut up any fruit or veggies inside that you feel comfortable with, especially citrus (for extra flavour).
You have absolutely nothing to lose but so much to gain for taking a chilled glass of zobo. So, instead of buying those cartons of fruit juice, why don’t you make this easy drink? Its just like making tea! And it taste superb too.
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