Description
Zobo (sometimes called sobolo or bissap depending on the region) is West Africa’s everyday hibiscus drink. Brew it hot with ginger, pineapple peel and a little sweetener, then chill — or use as a base for iced tea and cocktails.
These are whole calyces, not powdered, so the drink stays clear after straining. Naturally high in vitamin C; caffeine-free.
Basic recipe: 30 g hibiscus + 1 L water, simmer 15 minutes with a thumb of ginger, strain, sweeten to taste, chill.
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