Sobolo is the Ghanaian hibiscus drink, known as bissap in Senegal and zobo in Nigeria; it is a staple beverage.
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.
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
Where Sobolo sits in the Ghanaian flavor cloud
Ingredients
Serves 6How it's made
8 steps · 10 min
- 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.
Watch outBoil until the water turns deep scarlet — that color is your cue the hibiscus has given up its tartness and pigment.
- 45 min
Drop the heat and let it steep off the boil to deepen the colour and flavour.
Watch outCut the heat and let it steep off the boil; standing in the hot liquid draws out more color and rounds the flavor.
- 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.
Watch outChill it right down before serving — cold is what makes this drink taste sharp and refreshing instead of flat.
- 81 min
Serve over plenty of ice.
