Hibiscus Flowers (Zobo) – Sun-Dried Sahel Petals for Zobo Drink

Zobo

Sun-dried hibiscus petals from the Sahel. Zobo in Nigeria, bissap in Senegal and Mali, sobolo in Ghana, karkade in Sudan and Egypt. One drink, a whole continent, and everybody thinks their version is the correct one.

Deep crimson, sharply tart, and the drink that turns up at every naming ceremony, wedding and Sunday gathering.

How to make zobo

1. Rinse the petals in cool water. They are sun-dried, so wash properly.
2. Bring water to the boil, add the petals, and take it off the heat. Steep, do not boil hard. Ten to fifteen minutes. Boiling turns it bitter and dulls the colour.
3. Add your aromatics while it steeps: ginger, cloves, and pineapple skin if you have it. Some people add uda or prekese.
4. Strain, sweeten to taste, chill thoroughly.
5. Serve very cold. Zobo at room temperature is a disappointment.

How much

Roughly one cup of dried petals to two litres of water for a strong brew. Adjust from there.

Other uses

• Hot, as a tea, with honey and ginger
• Reduced into a syrup for cocktails
• As the base of a chilled punch for parties

Product details

• Also known as: zobo, bissap, sobolo, karkade, sorrel, roselle, Hibiscus sabdariffa
• Form: Whole sun-dried petals
• Sizes: 250g, 500g, 1000g
• Storage: Airtight, cool and dark, away from light so the colour keeps.

Shipped from Nexxtmart to anywhere in the United States.