Zobo — hibiscus, pineapple and ginger drink

🌺 A ruby-red Nigerian hibiscus drink with pineapple and ginger. Makes about 2 litres, or eight 250 ml servings before ice.

Ingredients

• 50 g food-grade dried hibiscus calyces
• 1.5 litres drinking water, plus enough to reach 2 litres
• 400 ml pasteurised pineapple juice with no added sugar
• 25 g peeled fresh ginger, thinly sliced
• 3 cloves
• 40 g sugar, adjust to taste
• Ice made with drinking water, to serve

Preparation

Sort and briefly rinse the hibiscus; prepare clean equipment and slice the ginger.

Combine hibiscus, ginger and cloves with 1.5 litres water. Bring to a boil, then gently simmer, partly covered, for 20 minutes.

Carefully strain through a sieve and then clean muslin into a heatproof container. Do not squeeze hot cloth with bare hands.

Dissolve 40 g sugar in the warm infusion. Cool the container in a cold-water bath without letting bath water enter.

Once lukewarm, add 400 ml pineapple juice. Top up with drinking water to exactly 2 litres and mix.

Taste a cooled sample. Adjust sweetness gradually; dilute slightly if too concentrated, noting that this changes the yield.

Cover in clean bottles or jugs and refrigerate at least 2 hours. This chilling is included in the total time.

Stir gently and serve eight 250 ml glasses with optional ice. Keep refrigerated and preferably use within 48 hours; do not ferment.