Zobo drink is a familiar beverage loved by Nigerians. It is produced from dried roselle or sorrel leaves (Hibiscus Sabdariffa). This bright red drink is loved both for every day and as a refreshment drink in parties.
  1. 4 medium cup/thin  or 8 hand full of dry Zobo leaves
  2. 1 medium size Pineapple
  3. 1 medium size Cucumber
  4. One hand full of dried Ginger
  5. Liquid Flavor
  6. Sugar
  7. Artificial sweetener of your choice (not compulsory)
  8. Water
First Wash your hands with soap and water and dry them with napkins or towel
  1. Shake the nylon or the container that contains the zobo so the sand and dust goes down and the big clean zobo leaf will come up, use your hand or a measuring thin or cup to gently fetch the zobo from the top ( be careful not to shake the container/ nylon) so the dust or sand won’t come up again while you fetch.
  2. Rinse your zobo lightly not very thorough because the first step helped in reducing the dust, so you wouldn’t want to wash it too much else u will end up washing the zobo color off.
  3. Rinse and peel your pineapple and keep it aside, you will need it later. Now do not throw away the pineapple peel. Rinse it again and put it in the deep pot.
  4. Pure in your zobo leaves together with the pineapple peel then, pound your dried ginger and sprinkle it all over the pineapple peel and zobo leaves in the pot.
  5. Add water to cover the whole zobo leaves and pineapple peel then cover the lid, and turn on the heat.
  6. Cook very well until it comes to a boil. Note zobo is ready Immediately it comes to a boil, turn off the heat. By now the whole house will be filled with the ginger/ pineapple aroma
  7. Let the boiled zobo cool down for a while then use a clean scarf or a sieve to strain it. Make sure to add some water to rinse the zobo (now thoroughly) so as to get the whole color out before your throw the leaves away.
  8. Also add more water to dilute the zobo because after cooking it comes out blood red and thick so add more water almost double the amount of water you used in cooking it.
  9. Rinse and cut your cucumber into smaller pieces. Note you don’t need to peel it off, just put it in the blender and add the pineapple you kept earlier, then add a little water and blend un till smooth, use the same scarf/sieve you used earlier to strain the zobo leaf to extract the flavors from the cucumber and pineapple you blended. Rinse it very well just like you did with the zobo then pure the juice extracted into your diluted zobo mixture.
  10. Add just one cap of the liquid flavor of your choice (pineapple, strawberry, banana, etc) to the zobo and use a ladle to stir.
  11. Add sugar to your taste note that zobo is sour before its chill, but when it cools off in the fridge it becomes sweeter so be careful not to add too much sugar as you might not get the real taste until zobo chills in the fridge.
  12. You can also add artificial sweeteners “if and only if” you know how to make use of it because some are too sweet and some end up having bitter after taste so you have to be very careful of the brand you buy and how you use it. On the other hand  if you know how to make use it, it is even easier to use than sugar sometimes.
  13. Stir the whole mixture gently and taste to make sure everything is perfect then pack  zobo in bottles and refrigerate for some hours and your flavored zobo is ready to drink. ENJOY!!!


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