HOW TO MAKE AUTHENTIC GHANA SOBOLO/ ZOBO DRINK

Ingredients

• 278 g Sorrel Leaves (fresh, washed thoroughly)
• 2 tbsp Grains of Selim (also called African pepper, rinsed)
• 1 tbsp Black Peppercorns (rinsed)
• 0.5 tsp Star Anise (rinsed)
• 2 Cinnamon Sticks (whole sticks)
• 2 tsp Cloves (whole, rinsed)
• 120 g Ginger (peeled and roughly chopped)
• 1 Pineapple (ripe, peeled, core removed; flesh and peel used)
• 1 Lemon (organic, washed and sliced)
• 2 L Water (for soaking and boiling; adjust as needed)
• to taste Monk Fruit Sweetener (optional, 1:1 sugar replacement)

Instructions

1. Wash Sorrel Leaves

   Rinse the 278 g of sorrel leaves under cold running water, removing any debris or foreign particles.

   Time: PT5M

2. Soak Leaves

   Place the washed sorrel leaves in the large pot and cover with about 1 L of water. Let them soak for at least 8 hours or overnight to extract color and nutrients.

   Time: PT8H

3. Rinse Spices

   Rinse the grains of selim, black peppercorns, star anise, cinnamon sticks, and cloves under cold water to remove dust.

   Time: PT2M

4. Prepare Lemon

   Wash the organic lemon thoroughly, then slice it into thin rounds.

   Time: PT2M

5. Blend Pineapple & Ginger

   Peel the pineapple, discard the core, and combine the flesh, peel, and the 120 g of chopped ginger in a blender. Blend until smooth.

   Time: PT10M

6. Combine All Ingredients

   To the pot with the soaked sorrel leaves, add the rinsed spices, lemon slices, and the pineapple‑ginger puree. Add additional water if needed to keep the mixture just below the pot’s brim.

   Time: PT5M

7. First Boil & Simmer

   Bring the mixture to a rolling boil over high heat, then remove the lid, lower to a gentle simmer and cook for 25 minutes, stirring occasionally.

   Time: PT30M

   Temperature: 100°C

8. Cool & Strain

   Remove the pot from heat and let it cool for about 15 minutes. Then strain the liquid through a fine mesh strainer or cheesecloth into a clean bowl, pressing the solids to extract as much juice as possible.

   Time: PT15M

9. Second Boil for Extraction

   Return the strained juice to the pot, add a splash of hot water (about 200 ml) and bring to a boil again for 10 minutes to ensure full flavor extraction.

   Time: PT10M

   Temperature: 100°C

10. Final Cool, Sweeten & Store

    Allow the drink to cool to room temperature. If desired, stir in monk fruit sweetener to taste. Transfer the beverage into glass jars, seal, and refrigerate. It can also be frozen for longer storage.

    Time: PT15M

Nutrition Facts

Calories

30

Protein

0 g

Carbohydrates

7 g

Fat

0 g

Fiber

0.5 g