Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tropical hibiscus juice (zobo). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tropical hibiscus juice (zobo) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Tropical hibiscus juice (zobo) is something which I’ve loved my whole life.
Zobo drink, a sweet hibiscus/sorrel drink (also known in West Africa as bissap juice or Sobolo) is an African hibiscus tea made from dry sorrel leaves and As the weather warms up, step up your iced tea game with this refreshing zobo drink! This hibiscus iced tea drink made from sorrel/hibiscus dry. Ingredients Hibiscus Pineapple peel Mango peel Ringer Clove Cucumber Water.
To begin with this particular recipe, we have to prepare a few components. You can have tropical hibiscus juice (zobo) using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Tropical hibiscus juice (zobo):
- Make ready 3 cups hibiscus
- Make ready Water(as required)
- Take Half pineapple
- Get 3 medium size mango
- Prepare 1 medium size cucumber
- Make ready 7 pieces clove
- Prepare 1 thumb size fresh ginger
- Make ready Mint (as required)
- Take Lemon grass(optional)
- Take 1 cup orange juice
- Prepare 1 lime
- Prepare Sugar (as required)
Although the drink is known by different names all over the world (Zobo, Hibiscus tea, bissap, wonjo), the flavor profile is very similar, the drink usually has a tangy flavor profile. Zobo drink is a familiar beverage loved by Nigerians. It is produced from dried roselle or sorrel leaves (Hibiscus Sabdariffa). It is an ancient drink called Karkadeh in Egypt, Bissap in Senegal, Zobo in Nigeria, Jamaica in Mexico, and Bunga Raya in Malaysia.
Instructions to make Tropical hibiscus juice (zobo):
- Wash the hibiscus and add to a pot, wash and peel the pineapple, mango and add the skin into the hibiscus.
- Add the clove, chopped ginger, cutted lime, lemon grass and mint into the hibiscus, add water and put it on medium heat. Allow it to boil for at least 20 minutes.
- Allow it to cool for 5 minutes and drain out the juice using a strainer (be careful while draining the water cos it's still hot) Add sugar and mix.
- Blend the peeled mango, pineapple and the cucumber. When it's well blended then drain the juice.
- The hibiscus juice is now cool then you can add the other juice into it and add the orange juice and mix.
- Put it in a fridge or you can add crushed ice into to it.
- Serve!
- Note: it's not compulsory to strain you hibiscus juice when it's still hot but the sugar dissolves well when add to the juice when it's still hot.
It is rich in polyphenols, vitamin C, and other antioxidants. Also has been shown to lower cholesterol and blood pressure. Pressure Cooker Zobo Drink (Hibiscus Tea) is made from dried hibiscus petals. It's a refreshing drink enjoyed throughout the world, especially in tropical climates where the hibiscus flower grows. Robin, a Pressure Cooking Today reader, contacted me recently asking for help converting a Zobo drink recipe.
So that is going to wrap it up for this exceptional food tropical hibiscus juice (zobo) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
