Drinks

Sobolo (Hibiscus Drink)

The Quirky Foodster Team

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Ingredients

100 g (2 cups) dried hibiscus flowers (sobolo)
2 litres (8 cups) water
50 g (2 inch piece) fresh ginger, sliced
4 whole cloves
150 g (3/4 cup) sugar, or to taste
1 orange, sliced (optional, for flavour)

Method

Rinse the dried hibiscus flowers thoroughly under cold water.
Bring the water to a boil in a large pot, then add the hibiscus, ginger and cloves.
Reduce heat and simmer for 20-25 minutes until the liquid turns a deep ruby red.
Remove from heat and let steep for 30 minutes to intensify the flavour.
Strain the liquid through a fine sieve into a pitcher, discarding the solids.
Stir in sugar to taste while still warm, add orange slices if using, then chill thoroughly before serving over ice.

Introduction: Sobolo is a vibrant, tart-sweet drink brewed from dried hibiscus calyces (locally called sobolo or bissap leaves), spiced with ginger and cloves.

Cultural Background: Sobolo is a vibrant, tart-sweet drink brewed from dried hibiscus calyces (locally called sobolo or bissap leaves), spiced with ginger and cloves. A refreshing staple at Ghanaian gatherings and roadside stands, it is served chilled, especially in the heat of the dry season.

Tips: Adjust the ginger quantity to taste; more ginger gives sobolo a warming, spicier kick that balances the tartness.

Variations: Some versions include pineapple peel or mint leaves during simmering for extra aromatic complexity.

Storage: Refrigerate in a covered pitcher for up to 5 days.

Reheating: Serve chilled; this drink is not intended to be reheated.

Nutrition: Calories: 90 kcal, Protein: 0 g, Carbs: 23 g, Fat: 0 g, Fibre: 0 g

FAQs:

Q: Where can I buy dried hibiscus flowers?

A: They are widely available in African, Caribbean and Latin American grocery stores, often labelled sobolo, bissap or hibiscus/jamaica flowers.

Q: Can I reduce the sugar?

A: Yes, sugar can be adjusted to taste or substituted with honey without affecting the brewing process.