Zobo Drink (Sobolo/Bissap Juice): African Hibiscus Tea
Zobo drink, a sweet hibiscus/sorrel drink (also known in West Africa as bissap juice or Sobolo) is an African hibiscus tea made from dry sorrel leaves and with a special twist of mine is a refreshing way to welcome spring and summer!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups of red sorrel buds
- Cleaned bark of 1 pineapple
- 3 cups or less of sugar
- 4 ounces of ginger (about a thumb size thinly sliced)
- A few dashes of angostura bitters
- 12 cups of water
Instructions
- 1
In a big stock pot, bring to boil the water, sorrel buds, pineapple bark, and ginger. Once the water starts to bubble from boiling, turn down the heat to low, and allow to simmer for about 30 minutes.
- 2
After 30 minutes, turn off the heat and add the sugar 1/2 a cup at a time, adjusting to your preferred sweetness level (I used 3 cups).
- 3
Allow the tea to cool completely then strain out the sorrel buds, pineapple bark and ginger, and add the dashes of angostura bitters (I used about six dashes for the whole batch).
- 4
Serve the tea chilled.