Zobo Drink
A deep-crimson Nigerian hibiscus iced tea spiced with ginger and pineapple for a tart, refreshing, antioxidant-rich cooler.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Bring the 8 cups of water to a rolling boil in a large pot, then add the rinsed hibiscus petals, sliced ginger, cinnamon stick, and cloves.
- 2
Reduce the heat to medium and simmer uncovered for 20 minutes, until the liquid turns a deep ruby red and smells fragrant and tart.
- 3
Add the pineapple chunks and any peels during the last 5 minutes of simmering to lend natural sweetness and aroma.
- 4
Strain the mixture through a fine-mesh sieve into a large pitcher, pressing the solids firmly to extract all the color and flavor, then discard the spent petals and spices.
- 5
Stir in the sugar and orange juice while the liquid is still warm so the sugar dissolves completely, then taste and adjust the sweetness.
- 6
Chill the strained drink in the refrigerator for at least 2 hours and serve over ice.
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