SUPER TASTY SOBOLO RECIPE

Ingredients

• 200 grams Dried Hibiscus Flowers (rinsed under cold water)
• 4.5 liters Water (for boiling the base)
• 1 medium Pineapple (peeled, fruit saved for later, peels retained for broth)
• 30 grams Fresh Ginger (peeled and chopped)
• 5 whole Cloves (whole cloves)
• 2 whole Star Anise (whole star anise)
• 2 sticks Cinnamon Sticks (broken into pieces)
• 1 teaspoon Peppercorns (whole peppercorns)
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 1 whole Lemon (juiced, zest optional)
• 1 whole Blood Orange (juiced and segmented)
• 1 whole Lime (juiced)
• 100 grams Light Golden Brown Sugar (or honey as alternative)

Instructions

1. Rinse Hibiscus Flowers

   Place dried hibiscus flowers in a colander and rinse under cold running water to remove any dust or debris.

   Time: PT5M

2. Prepare Pineapple and Keep Peels

   Peel the pineapple, set aside the fruit for later use, and retain the peels. Cut the fruit into chunks for later blending.

   Time: PT10M

3. Chop Fresh Ginger

   Peel (optional) and cut ginger into small pieces.

   Time: PT3M

4. Blend Spices with Ginger

   Add chopped ginger, cloves, star anise, broken cinnamon sticks, peppercorns, ground black pepper, and about 1 cup of water into the blender. Blend until smooth.

   Time: PT5M

5. Combine Ingredients in Pot

   Transfer rinsed hibiscus, 4.5 L of water, pineapple peels, and the blended spice mixture into a large pot. Stir briefly.

   Time: PT2M

6. Boil and Simmer Sobolo Base

   Bring the mixture to a rolling boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: 100°C

7. Prepare Fruit Juices

   Cut the pineapple fruit, blood orange, lemon, and lime. Juice the citrus fruits and set aside. Blend the pineapple chunks with a cup of water until smooth, then strain.

   Time: PT10M

8. Add Fruit Juices to Simmering Pot

   After the 30‑minute simmer, add the strained pineapple puree, citrus juices, and any remaining fruit pieces to the pot. Continue to simmer for another 10‑15 minutes.

   Time: PT15M

   Temperature: 100°C

9. Sweeten Sobolo

   Remove pot from heat. Stir in light golden brown sugar (or honey) until fully dissolved.

   Time: PT2M

10. Cool and Serve

    Allow the sobolo to cool to room temperature, then refrigerate or serve over ice. It can also be reheated in the microwave for a warm drink.

    Time: PT10M

Nutrition Facts

Calories

80

Protein

0.5 g

Carbohydrates

20 g

Fat

0 g

Fiber

1 g