When I posted my Cucumber and apple smoothie, a friend then told me why not to make Zobo or kunu or any other local drink? Hence, this Zobo recipe I’d be sharing. I’m making this first. The others will follow in sha Allah.
Zobo drink is made from the Roselle leaf. The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. You know, another variety of this leaf is used to make this local soup. The white one, known as ishapa. I remember my Grandma making it for us when we were little ^,^
Here is how you can made this unique drink of all ages. You can use it in a chapman or in a punch. Garnish it with fruits and stuff…
3 cups of dried hibiscus leaf
3 cups of sugar
3 cups of boiling water (for the sugar syrup)
5 litres of boiling water (for the brewing of the leaves)
You’d need a sieve, two big bowls. And some cups to drink it in!
•Pour together the syrup and zobo juice.
•Add 2 tablespoon of liquid vanilla
•Cut up some apples (or watermelons), orange
rind slices into the zobo to garnish it. You may also use cucumber. In short, cut up any fruit or veggies inside that you feel comfortable with, especially citrus (for extra flavour).
Its like a constant during any Eid at my house. So, instead of buying those cartons of Ribena, why don’t you make this easy drink? Its just like making tea! And its delicious too. Cross my heart.