Ghanaian Hibiscus Drink

Ingredients

• 1 Ripe Pineapple (Use whole fruit; keep skin for infusion and juice the flesh)
• 2 cups Dried Roselle Hibiscus Flowers (Bright red, split if large)
• 4 cups Water (For steeping hibiscus and spices)
• 1 tablespoon Fresh Ginger (Finely grated)
• 4 Cloves (Whole)
• 1/2 teaspoon Nutmeg (Ground)
• 1/2 teaspoon Grains of Selim (African Pepper) (Also called grains of salam)
• 1/2 teaspoon Calabash Nutmeg (Ground; adds earthy depth)
• 1/2 cup Granulated Sugar (Adjust to taste)

Instructions

1. Prepare Pineapple

   Cut off the top and bottom of the pineapple, peel the skin, and set the skin aside. Juice the flesh using a blender or juicer, then chop any leftover pineapple pieces into small cubes.

   Time: PT10M

2. Make Spice Infusion

   In a saucepan combine 4 cups water, grated ginger, cloves, ground nutmeg, grains of Selim, and calabash nutmeg. Bring to a boil, then reduce heat and simmer for 5 minutes.

   Time: PT7M

   Temperature: 100°C

3. Steep Hibiscus

   Remove the saucepan from heat and stir in the dried hibiscus flowers and the pineapple skin. Cover and let steep for 20 minutes, then allow the mixture to cool to room temperature.

   Time: PT20M

4. Strain the Brew

   Place a fine mesh strainer over a pitcher and pour the steeped mixture through, discarding the solids (hibiscus, skin, spices).

   Time: PT5M

5. Combine Pineapple Juice and Sweeten

   Add the fresh pineapple juice and granulated sugar to the strained hibiscus liquid. Stir until the sugar fully dissolves. Taste and adjust sweetness if needed.

   Time: PT5M

6. Serve

   Serve the Sobolo chilled over ice or warm, depending on preference. Garnish with a slice of pineapple or a sprig of mint if desired.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

30g

Fat

0g

Fiber

1g