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