Zobo (Hibiscus Drink)

Method

1. 1

   Rinse the hibiscus petals well in a sieve to wash off dust.

2. 2

   Bring the water to a boil with the ginger and cloves, add the hibiscus and pineapple, and simmer for 15 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Chill thoroughly and serve over ice with a slice of pineapple on the glass.