Zobo (Hibiscus Drink)
The refreshing classic. Deep ruby red, perfectly tart, and infused with ginger and pineapple. The drink that cools down any West African party.
Instructions
How to Make Zobo
Prepare the Ingredients
Rinse the dried hibiscus flowers thoroughly to remove any dust. Wash and slice the ginger. If using fresh pineapple, cut into chunks.
Cook the Zobo
Bring water to a boil in a large pot. Add the hibiscus flowers, ginger slices, pineapple chunks, and cloves. Reduce heat and simmer for 30 minutes. The water will turn a deep ruby red.
Strain
Remove from heat and strain through a fine mesh strainer or cheesecloth. Press the solids to extract all the flavorful liquid. Discard the solids.
Sweeten
While the zobo is still warm, add sugar and stir until completely dissolved. Add the fresh orange juice. Taste and adjust sweetness - zobo is naturally tart, so the sugar amount is personal preference.
Chill and Serve
Let the zobo cool to room temperature, then refrigerate until thoroughly chilled. Serve over ice with cucumber slices or mint for garnish.
Chef's Tips
- Zobo is naturally tart - sugar amount varies by preference
- Add cucumber slices for a spa-like refreshing version
- For a fizzy version, add sparkling water before serving
- Fermented zobo (leave out 3 days) becomes slightly alcoholic
- The drink deepens in flavor overnight - make ahead for best taste
- Known by different names across Africa, including bissap and karkade
Nutrition (per 8oz serving)
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