Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, tropical hibiscus juice (zobo). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

The sweetness of Zobo juice drink does not last long due to spoilage by microbial activities. It has a shelf life of approximately twenty-four hours after production if not refrigerated. Zobo Drink (Zoborodo or Hibiscus Drink) from Zobo Leaves.

Tropical hibiscus juice (zobo) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Tropical hibiscus juice (zobo) is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have tropical hibiscus juice (zobo) using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tropical hibiscus juice (zobo):

1. Make ready 3 cups hibiscus
2. Prepare Water(as required)
3. Make ready Half pineapple
4. Make ready 3 medium size mango
5. Take 1 medium size cucumber
6. Prepare 7 pieces clove
7. Take 1 thumb size fresh ginger
8. Get Mint (as required)
9. Get Lemon grass(optional)
10. Prepare 1 cup orange juice
11. Take 1 lime
12. Take Sugar (as required)

Zobo drink as this beverage is commonly called in Nigeria is quite popular in other parts of Africa and goes by a variety of names. African hibiscus tea is called Bissap juice in Senegal and the Gambia, Sobolo in Ghana, Karkade in parts of Northern Africa, especially Egypt where it is quite the ceremonial drink. However, the drink has become very popular all over the country and it is rare to meet a. Hibiscus Tea (Zobo Drink) is a very popular beverage throughout the world and is often used as a medicinal tea.

Instructions to make Tropical hibiscus juice (zobo):

1. Wash the hibiscus and add to a pot, wash and peel the pineapple, mango and add the skin into the hibiscus.
2. Add the clove, chopped ginger, cutted lime, lemon grass and mint into the hibiscus, add water and put it on medium heat. Allow it to boil for at least 20 minutes.
3. Allow it to cool for 5 minutes and drain out the juice using a strainer (be careful while draining the water cos it's still hot) Add sugar and mix.
4. Blend the peeled mango, pineapple and the cucumber. When it's well blended then drain the juice.
5. The hibiscus juice is now cool then you can add the other juice into it and add the orange juice and mix.
6. Put it in a fridge or you can add crushed ice into to it.
7. Serve!
8. Note: it's not compulsory to strain you hibiscus juice when it's still hot but the sugar dissolves well when add to the juice when it's still hot.

Hibiscus flowers have various names and are known as "Roselle" in some places. Basically, Zobo is an annual or perennial herb that is botanically known as Roselle (Hibiscus sabdariffa). The drink is known as zobo or zoborodo drink by Nigerians and in some west African countries (Ghana) is it know as Sobolo Drink. Hibiscus drink recipe is produced from dried Roselle plant flowers (Hibiscus Sabdariffa) and is well known by Nigerians as zobo or hibiscus tea. Hibiscus tea is ruby red in color and has a sour taste.

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