Where it comes from
Sobolo is the Ghanaian hibiscus drink, known as bissap in Senegal and zobo in Nigeria; it is a staple beverage.
On the plate
Bracingly tart and cranberry-like, with a floral hibiscus perfume and a clean ginger bite that lingers warm on the throat. The pineapple rounds the sourness with tropical sweetness. Served frosty, it is endlessly thirst-quenching.
How it works
Hot water extracts the anthocyanins and fruit acids from dried hibiscus calyces, giving the drink its scarlet colour and sharp tartness. Ginger and pineapple add aromatic heat and balancing sweetness, while chilling sharpens the refreshment.
Variations
spiced with cloves, calabash nutmeg and grains of selim, blended with pineapple and ginger, mixed with mint or cucumber, made into frozen lollies
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓20 min active · 120 min waiting
How it's made
8 steps · Show ↓- 12 min
Rinse the dried hibiscus petals briefly in cold water.
- 23 min
Bring water to a boil and add the petals, sliced ginger and a few cloves.
- 310 min
Boil for about ten minutes until the liquid is deep red.
- 45 min
Drop the heat and let it steep off the boil to deepen the colour and flavour.
- 53 min
Strain out the petals and spices, pressing to extract the liquid.
- 63 min
Stir in pineapple juice or chopped pineapple and sweeten to taste.
- 7120 min
Chill the infusion thoroughly in the fridge for at least two hours.
- 81 min
Serve over plenty of ice.
