Sunday, 20 April 2014

Easter Drink: How To Make Zobo

                      Zobo For Easter
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
• 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)


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
• 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

Other names it is known as in different

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
• Dah/Dah/Bleni- In Mali
• Karkade-Egypt, Sudan, & Saudi Arabia
• Flor de Jamaica- Mexico
• Womjo-Gambia
• Rosella/Rosella fruit-Australia
• Belchanda-Nepal
• Grosella- Paraguay

Thank you

Courtesy : Melomelo of Nairaland

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