African hibiscus drink: a refreshing Nigerian zobo (without added sugar)
Ingredients
- 12 cups of water
- Fresh and clean bark pineapple. choose the one that is ready to eat
- 1 cup hibiscus
- A thumb size of ginger that you have chopped
- 2 Cinnamon sticks
- 1 tbsn Cloves
Instructions
Preparation and set up
- Zobo is one of the simplest drinks we make, but it's also refreshing and worth it.
- Clean the pineapple bark because we will use it, too. Next, clean the hibiscus and ginger pieces. We want to make sure all the soil is removed.
- Now peel the pineapple and set the flesh aside while you set the peels in a clean, large pot.
- Add the hibiscus, minced ginger, cinnamon stick, and cloves to the pot, then add the water.
Cooking
- Cover it, put it on the stovetop, and let it boil. Once boiled, reduce the heat to simmer for 20-30 minutes.
- Switch off the heat and cover the bowl to allow it to cool and continue settling. If you like, you can leave it overnight, as the drink will be even tastier in the morning.
Mixing and serving
- Next, blend or juice your pineapple and set it in a clean jar. Sieve the hibiscus drink we made earlier and add it to the jar with pineapple juice. Stir it to mix everything well.
- To serve in a glass, add the ice cubes and then pour the drink in. It looks so nice, but it's also a cool, refreshing drink that is full of benefits.
Notes
To some people, adding sugar makes it even better. Just remember to add sugar while the hibiscus drink is still hot and boiling to make it easy to dissolve. I don't add sugar to this recipe, though.
You can add your spices and flavour to make it even better.
It's the best drink for those hot summer days.