Zobarodo (Hibiscus Drink)
Zobarodo is the Hausa word for the flowering plant roselle - a species of hibiscus which are predominantly grown in West-Africa. It's petals are used to make a drink so sweet, tangy, tasty, thirst quenching and nutritious - nutritious because it has so many health benefits. It can be perfectly served at parties or it can be enjoyed whenever you want it.
Traditionally, it is made by using dried roselle plants, which are usually washed to get rid of any 'dust' and then it's brought to a boil in water, with some aromatic spices, like clove. You can find dried roselle petals in your local supermarket or oriental store. My version is made similar to the traditional one, only that there's a pineapple and ginger punch to it.
If I were to describe this drink, it's essentially like an iced tea and almost like cranberry juice. If you love cranberry juice then you'll definitely love this super refreshing and easy recipe!
This drink is best served cold and it can also be kept in the fridge, in a pitcher, for up to a week.
Zobarodo (Hibiscus Drink)
Recipe details
- 10 Servings
- Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
Comments
Share your thoughts, or ask a question!
Do you core ,slice, or chunk the pineapple?