Zobo drink also known as
Zoborodo or Hibiscus drink is a
popular nutritious healthy drink
to make at home. It's an Ox-
blood or red wine colored drink
made from dry petals of the
roselle plant (Hibiscus sabdariffa)
which is a hibiscus specie. It
goes by different names such as
Rosella in Australia, Jamaican
sorrel drink in the Caribbean,
Sobolo in Ghana, depending on
the region it's prepared. It's a
rich and natural health drink
filled with enormous benefits.
I love preparing my zobo drink
with more of natural fruits
including the peels of the
particular fruit i use for the flavor
I want but you may add artificial
flavors and sweeteners such as
Foster clarks, Nutri C, jolly juice
e.t.c if you don't have the natural
substitute. The Concentration of
the juice also depends on choice
as some like theirs concentrated
while others like their’s less
concentrated like me. Also, the
more concentrated the drink is,
the more likely it is to sour and
ferment quickly. Traditionally,
Zobo drink has been used for
years and therefore seen as a
herbal health drink which has
been known to help several
health issues including high
blood pressure, loss of appetite,
circulation, liver diseases,
cancers, fevers, and as a gentle
laxative and diuretic. Modern
research also supports the fact
that hibiscus has multiple health
effects. This definitely makes it
one of the top 10 healthy drinks
to make at home.
How to make Healthy natural
zobo drink:
•Prep time: 20 mins
•Cook time: Over 1hr
Utensils needed
• A Sieve
• A Large Pot
• A Sharp Knife
Ingredients::::
• 150g Zobo leaves
• 7 Liters water
• 30g Dry ginger or Fresh ginger
• 3 tbsps. Cloves a.k.a Konofiri
• 1 Large Pineapple
• Artificial flavors and
sweeteners such as (foster
Clark’s Pineapple flavor, jolly juice
e.t.c) -Optional.
• Sugar Cane or Honey - Optional
(You can substitute with Sugar)
Directions:::
Step 1: Before peeling the
pineapple, wash the skin
thoroughly and rinse with clean
water. You can use both the
inner part and the outer skin to
get added flavor. (P.S: Use the
skin only if you are sure of how it
was stored or if it's been
thoroughly washed.) Peel and
Dice the fruit - Set aside
Step 2: Wash the dry leaves of the
hibiscus severally with cold
water. This is because the leaves
are often times dirty due to the
way they are stored. Once you're
done washing, place the washed
leaves in a large pot and add the
water and turn on your burner.
Step 3: Add the chunks of
pineapple, ginger and Cloves
(Konofiri). The taste of the zobo
really intensifies when it's boiled
with the ingredients unlike when
its left to steep. Leave to boil for
about 25mins.
Step 4: Sieve out the extract into
a bowl and leave the drink to
cool. The boiled leaves in the pot
can still be reused till the red
color of the zobo totally reduces.
You'd know when the red color
becomes less intense.
Step 5: This is supposed to be a
health drink so i ensure i use
only natural sweeteners and
flavors like honey, sugar cane
juice, pineapple juice etc.
Alternatively if you don't have the
natural juices, you can substitute
with Artificial flavors and
sweeteners such as Foster clarks
flavor, Nutri C, jolly juice e.t.c.
Step 6: Refrigerate and serve
cold.
Nutritional and Health benefits:
• It has long been used
traditionally as a natural diuretic
and in the treatment of several
diseases such as Urinary tract
infections. It Promotes kidney
functioning.
• Zobo drink is a veritable source
of vitamin A
• According to nutritionists, it
has been found to be very
effective in the management of
hypertension due to its anti-
hypertensive properties.
• It also helps in lowering blood
pressure as it contains an
enzyme inhibitor which blocks
the production of Amylase
• It’s good for diabetic patients
• It reduces the cholesterol in the
body
• It aids in digestion and acts as
a Natural health tonic
• It has Antibacterial properties
• It helps Decrease spams in the
stomach
• It Soothes colds and provides
similar cold relief obtained by
consuming antioxidant drinks
Other names it is known as in
different regions:::
• Zobo drink/Zoborodo- In
Northern Nigeria
• Isapa - Yorubas in the South
Western Nigeria
• Lumanda/Chibemba-Zambia
• Omulete-Namibia
• Sobolo - Ghana
• Bissap – In Niger, Senegal,
Burkina faso, Benin, France,
Congo and Guinea Bissau.
• Jamaican Sorrel- In Caribbean &
Latin America
• Dah/Dah/Bleni- In Mali
• Karkade-Egypt, Sudan, & Saudi
Arabia
• Flor de Jamaica- Mexico
• Womjo-Gambia
• Rosella/Rosella fruit-Australia
• Belchanda-Nepal
• Grosella- Paraguay
