Zobo is known as Sorrel drink if you are in the Caribbean or Roselle drink. In Nigeria, Zobo is made from dried Roselle plant flowers.
The first time you see Zobo, the colour will attract you to it and the first taste leaves you thinking what hit your taste buds. The sweetness is something you may not have tasted before. The natural Zobo is bright red drink and is taken as a refreshment drink
There are benefits of taking Zobo like the regulation of blood pressure, calming the nerves, reduction of cholesterol, strengthening the blood vessels, reduction and stress, improvement of sex drive and weight drive. However, it is not safe for pregnant women in their first trimester because it can lead to a miscarriage.
You can make Zobo from any part of the world. Here are the directions of making Zobo drink:
- Two (De Rica) cups of dry zobo leaves
- Two stumps fresh ginger
- 1 big ripe pineapple
- Two tablespoons of cloves (konafuru)
- Slices of citrus fruits: lime, orange, lemon – to garnish
Before the making of Zobo:
- Rinse the zobo leaves with water.
- Grind the cloves into a powder.
- Wash and peel the skin of the ginger
- Blend the ginger roughly.
- Wash, peel and cut the pineapple into thin slices.
The Making of Zobo:
- Put the washed zobo leaves in a pot and cover it with water
- Cook the leaves on medium heat for a few minutes and allow it to boil.
- Add the garlic and the ginger
- Pour more water and boil for 30 minutes.
- When the leaves are soften, turn off the heat and allow to cool.
- Blend the pineapples.
- The leaves are sieved when cool before the juice is filtered through a chiffon cloth to eliminate particles.
- The pineapple juice is added and the juice is filtered again with a chiffon cloth.
- Chill the juice and serve cold.