Zobo Drink (Sobolo/Bissap Juice): African Hibiscus Tea Recipe

Ingredients

• 600 ml (2½ cups)red sorrel buds
• Peel from 1 pineapple, cleanedpineapple
• Up to 600 g (3 cups)sugar
• 113 g (4 oz), about a thumb-sized pieceginger, thinly sliced
• A few dashesAngostura bitters
• 2.84 litres (12 cups)water

Instructions

1. 1

   Simmer the ingredients

   Put the water, sorrel buds, cleaned pineapple peel and sliced ginger in a large stockpot and bring to the boil. When the water is bubbling, turn the heat to low and simmer for about 30 minutes.

2. 2

   Sweeten the drink

   After 30 minutes, turn off the heat. Add the sugar ½ cup at a time, tasting as you go and stopping when it reaches your preferred sweetness; the full batch uses 3 cups.

3. 3

   Cool and strain

   Let the tea cool completely, then strain out the sorrel buds, pineapple peel and ginger. Add a few dashes of Angostura bitters; about six dashes are used for the whole batch.

4. 4

   Serve chilled

   Serve the drink chilled.

What is zobo drink?

Zobo is a vivid, tangy drink made by steeping dried hibiscus or sorrel in water. Across West Africa, related drinks are known as sobolo or bissap, while this recipe is presented as a Caribbean-style version.

The method builds flavour by simmering the sorrel with ginger and pineapple peel, then balancing its tartness with sugar. Angostura bitters add a final aromatic note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 93 calories, 0g protein, 0g carbs, 0g fat.

The sugar is the main source of carbohydrate in this drink; the sorrel, ginger, pineapple peel and water contribute relatively little energy to each glass. Serve it alongside a meal with a source of protein and vegetables for a more balanced plate.

The sorrel and pineapple

Sorrel buds: use dried red buds intended for brewing, which give the drink its colour and tart flavour. Rinse them if they contain dust or grit.

Pineapple peel: clean the peel thoroughly before simmering it. It contributes a fruity aroma without needing to add pineapple flesh.

Ginger and bitters

Ginger: thin slices release their warm, peppery flavour during the simmer. A thumb-sized piece gives the brew a noticeable lift alongside the sorrel.

Bitters: add these only after straining and cooling. Start with a few dashes, since their concentrated flavour can quickly become prominent.

Simmer for flavour

A gentle simmer for about 30 minutes draws colour and flavour from the sorrel, ginger and peel. Once the pot boils, lower the heat rather than keeping it at a rolling boil.

The recipe does not specify a particular colour or strength cue, so use the stated simmering time and taste after the drink has cooled.

Sweeten to taste

Sugar: add it after turning off the heat, in ½-cup increments, so you can adjust the sweetness to suit the drink's tartness. The stated amount used for the batch is 3 cups, but the recipe allows less.

Cold drinks can taste less sweet than warm ones, so chill a small taste before deciding whether to adjust the sweetness.

Strain and chill

Cool the tea completely before straining away the solids, then add the bitters. This order keeps the finished drink clear of the steeped buds, peel and ginger.

Allow time for cooling and chilling beyond the 30-minute simmer. Serve it cold in glasses, or keep the batch refrigerated until ready to pour.

What to serve with it

The drink's tart-sweet flavour works well alongside savoury snacks or a meal with spice. It can also be served on its own as a cold refreshment.

For a simple serving, pour it over ice if desired; the recipe itself calls for the tea to be chilled.

Recipe notes & tips

• Clean the pineapple peel well before adding it to the pot.
• Slice the ginger thinly so it can flavour the simmering liquid.
• Keep the pot at a low simmer for the full 30 minutes.
• Add sugar gradually and taste between additions.
• Let the drink cool completely before straining and adding bitters.
• Chill the finished batch before serving.

Variations

• Less sweet: Add sugar gradually and stop before reaching the full 3 cups.
• More ginger: Use a larger piece of sliced ginger for a stronger warming note.
• Extra bitters: Add a dash at a time after straining, tasting as you go.
• No pineapple peel: Leave it out for a more direct sorrel-and-ginger flavour.
• Serve over ice: Pour the chilled drink over ice just before serving.

Common mistakes to avoid

• Boiling too hard: Lower the heat once the water bubbles so the ingredients simmer gently.
• Adding all the sugar at once: Stir it in ½ cup at a time and taste before adding more.
• Skipping the cooling time: Let the tea cool completely before straining it.
• Adding bitters before straining: Stir them in after the solids have been removed.
• Serving it warm: Chill the finished drink before pouring.

How to store

Keep the strained drink in a covered container in the refrigerator and serve it chilled. Use a clean container and return any remaining drink to the fridge promptly; the recipe does not specify a storage duration.

Frequently asked questions