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Zobo Drink

A vibrant, naturally sweet and tangy West African beverage made from dried hibiscus flowers with warm spices. This refreshing ruby-red drink is caffeine-free, packed with vitamin C, and perfect for gatherings or everyday enjoyment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 glasses
Course: Drinks and Beverages
Cuisine: West African
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried hibiscus flowers loosely packed
  • 8 cups water
  • 3 tablespoons fresh ginger grated or minced
  • 7 whole cloves
  • 1 small cinnamon stick about 2 inches
  • 5/8 cup honey or agave nectar to taste
  • 2.5 tablespoons freshly squeezed lemon or lime juice
  • 1/8 teaspoon salt

Equipment

  • Large pot (at least 3-quart capacity)
  • Fine mesh strainer or cheesecloth
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Glass jug or pitcher for serving
  • Knife and cutting board for prepping ginger

Method
 

  1. Place dried hibiscus flowers in a fine-mesh strainer and rinse under cool running water for about 30 seconds to remove any dust or debris.
  2. Pour 8 cups of water into a large pot and bring to a rolling boil over high heat.
  3. Add the rinsed hibiscus flowers to the boiling water and stir gently with a wooden spoon. The water will immediately begin turning deep crimson.
  4. Add the minced ginger, cloves, and cinnamon stick to the pot and stir to combine.
  5. Reduce heat to medium-low and let the mixture simmer gently for 15 to 20 minutes without a rolling boil.
  6. Place a fine-mesh strainer over a large bowl or pitcher and carefully pour the entire contents of the pot through it. Press gently on the flowers with the back of a spoon to extract remaining liquid without crushing them.
  7. Pour the strained liquid into a pitcher and stir in honey or agave nectar to taste, starting with 1/2 cup and adding more if needed. Add lemon or lime juice and a pinch of salt.
  8. Let the zobo cool to room temperature, then refrigerate for at least 30 minutes before serving. Pour over ice and adjust sweetness or tartness if needed.

Notes

Don't boil the hibiscus flowers for longer than 20 minutes, or they'll lose their bright color and become muddy. Taste before adding all the honey and adjust sweetness gradually. Store in an airtight glass pitcher in the refrigerator for up to 7 days. The flavor actually improves after a day or two. Can be frozen in ice cube trays for up to 3 months. For vegan version, use agave nectar or maple syrup instead of honey.