How TO Make Sobolo/ Zobo/bissap/ Sorrel Drink/ Hibiscus TEA/Masof's kitchen

Ingredients

• 2 cups Dried Hibiscus Flowers (washed and debris removed)
• 2 medium Oranges (sliced, zest optional)
• 2 medium Lemons (sliced)
• 2 stalks Lemongrass Stalks (bruised and cut into pieces)
• 2 whole Star Anise (whole pods)
• 1 medium Fresh Pineapple (peeled, core removed; peel saved for infusion, flesh blended)
• 2 inches Fresh Ginger (half grated, half sliced)
• 4 whole Cloves (whole cloves)
• 2 whole Dried Chili Peppers (adjust heat to taste)
• 1 tsp Grains of Paradise (whole seeds)
• 4 liters Water (filtered)
• 1/4 cup Honey (adjust sweetness; can substitute with maple syrup or sugar)
• as needed Ice Cubes (for serving)

Instructions

1. Prepare Fruit and Aromatics

   Slice the oranges and lemons, peel the pineapple, remove the core, slice the pineapple flesh into small pieces, and place the peels in a Ziploc bag. Store the bag in the refrigerator for the next day.

   Time: PT15M

2. Wash Hibiscus Flowers

   Rinse the dried hibiscus flowers under cold water and discard any debris.

   Time: PT5M

3. Combine Base Ingredients

   In a large pot, add the washed hibiscus, pineapple peels, lemongrass pieces, star anise, orange slices, and lemon slices. Pour enough filtered water (about 4 L) to fully cover everything.

   Time: PT5M

4. Overnight Infusion

   Cover the pot with a lid and place it in the refrigerator to infuse for at least 12 hours (overnight).

   Time: PT0M

5. Add Spices and Boil

   Remove the pot from the fridge, add grated ginger, sliced ginger, cloves, dried chilies, and grains of paradise. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 30 minutes.

   Time: PT30M

   Temperature: 95°C

6. First Strain

   Turn off the heat and let the liquid cool slightly. Strain through a fine mesh sieve into a clean pot, discarding the solids.

   Time: PT5M

7. Blend Pineapple Flesh

   Place the pineapple flesh in a blender with a splash of water and blend until smooth.

   Time: PT5M

8. Incorporate Pineapple Puree

   Pour the blended pineapple through the sieve into the pot with the hibiscus liquid, stirring to combine.

   Time: PT5M

9. Second Boil

   Return the pot to the stove, add a little hot water if the volume is low, and bring to a gentle boil for another 20 minutes.

   Time: PT20M

   Temperature: 95°C

10. Second Strain

    Strain the liquid again through the fine mesh sieve into a clean container.

    Time: PT5M

11. Final Fine Filtration

    Run the liquid through a nutmeg bag or cheesecloth to remove any remaining fine particles.

    Time: PT2M

12. Sweeten

    Stir in honey (or your chosen sweetener) until fully dissolved. Taste and adjust sweetness if needed.

    Time: PT2M

13. Cool and Serve

    Allow the drink to cool to room temperature, then refrigerate or serve immediately over ice cubes.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

30 g

Fat

0 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dried Hibiscus Flowers: Dried rose hips, Cranberries
• Instead of Oranges: Tangerines
• Instead of Lemons: Limes
• Instead of Lemongrass Stalks: Lemon zest
• Instead of Star Anise: Anise seeds
• Instead of Fresh Pineapple: Canned pineapple, drained
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Cloves: Allspice
• Instead of Dried Chili Peppers: Cayenne powder
• Instead of Grains of Paradise: Black pepper, Cardamom
• Instead of Honey: Maple syrup, Agave nectar, Granulated sugar

Equipment Needed

• Knife
• Cutting Board
• Ziploc Bag
• Large Pot
• Fine Mesh Sieve
• Blender
• Measuring Cup
• Wooden Spoon
• Nutmeg Bag (Cheesecloth) (optional)
• Stove

Critical Steps — Do Not Skip

• Overnight infusion of hibiscus and aromatics
• Boiling with ginger, cloves, chilies, and grains of paradise for 30 minutes
• Blending and straining pineapple flesh into the hibiscus base
• Second 20‑minute boil to meld flavors
• Final fine filtration and sweetening

Chef Tips from the Video

• Use fresh, bright orange and lemon slices for the best citrus aroma.
• Grind the grains of paradise lightly before adding to release their flavor.
• If you prefer a spicier drink, keep the dried chilies whole; for milder heat, remove the seeds.

Troubleshooting

Storage

Refrigerator: Store in a sealed pitcher for up to 5 days

Freezer: Can freeze in ice‑cube trays for up to 2 months; thaw before serving

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The hibiscus infusion can be prepared up to 48 hours in advance.
• Blend the pineapple puree and store it in the refrigerator for up to 3 days; add it to the drink when ready.

Frequently Asked Questions