If you have ever been to a West African or Caribbean household, these are for sure something you might drink especially at festivals, parties.
Sobolo drink is known as Sorrel in the Caribbean islands, Sobolo in Ghana, Zobo in Nigeria and Bissap pretty much through out West Africa
Sobolo or zobo drinks is easy to make at home, and mostly packaged in plastic bottles containers and sold as source of income for most families.
This sobolo recipe can include ginger, pineapple (peel and fruit), ginger, cloves, dried chilis, black peppercorn, grains of selim.
INGREDIENTS REQUIRED FOR PREPARING MY UNIQUE SOBOLO DRINK
This is due to the fact that I used my preferred unique components to make my custom SOBOLO drink, which is entirely optional. You can continue using the standard ingredients I mentioned previously. These are the customary, typical, or normal.
1 cup Hibiscus petals
1 medium-sized ripe Pineapple
1 medium- sized beetroot (optional)
3 date fruits (optional)
2 teaspoons strawberry syrup (optional)
1/2 cup sugar
3 stems of Ginger
3 hot red chilli pepper (optional)
3 grains of selim (Hwentia)
5 cloves (pepre)
1 medium-sized cinnamon stick (optional)
DIRECTIONS FOR MAKING MY UNIQUE SOBOLO DRINK
Adding water to a big pot over high heat, add the date fruit, cinnamon stick, cloves, hot red chilli pepper, and grains of Senegal pepper (Hwentia). Ensure that you have enough water on fire to completely submerge these ingredients.
Peel and wash ginger, beets, and pineapples. Cut into pieces
Add the burning spices and pineapple peels. 20 minutes of boiling (or until the water turns a different color)
Smoothly combine pineapple, beetroot, and ginger.
Using a strainer or a fine mash, drain the mixture and separate it from the cooked spices and peels.
Then, while blending the spices that were sieved from the hot water, pour the hot water that had been sieved into a bowl with the hibiscus petals and cover.
Spices, beets, and pureed pineapple mixture should be added to the sobolo drink.
Take everything and sieve it once more using a fine-mesh cloth or sieve. You can sieve it four or five times to have a very fine result.
Allow the beverage to completely cool before adding the sugar and, if desired, the strawberry syrup.
Put sobolo drink in the refrigerator or freezer, or add ice. Enjoy!!!
