🇳🇬 NigeriaCatalog recipe
A deep-crimson infusion of dried hibiscus brightened with ginger and pineapple, served ice-cold and barely sweet.
For 8 servings.
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Rinse the hibiscus petals well in a sieve to wash off dust.
Bring the water to a boil with the ginger and cloves, add the hibiscus and pineapple, and simmer for 15 minutes.
Take the pot off the heat, cover and let the flavors steep for 30 minutes.
💡 The color and tang keep deepening as it steeps — short-brewed zobo tastes thin.
Strain through a fine sieve, pressing on the solids, and sweeten the warm liquid to taste.
💡 Go easy on the sugar — zobo's charm is its cranberry-like sharpness.
Chill thoroughly and serve over ice with a slice of pineapple on the glass.
Zobo is brewed from dried roselle hibiscus petals, sold chilled in recycled bottles by vendors across Nigeria and poured freely at parties as the crowd-pleasing alternative to soft drinks. The same petals travel the region under different names — bissap in Senegal, sobolo in Ghana — but Nigerians claim the ginger-pineapple balance as their own.
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