“Zobo” is the word in the Hausa language (spoken in Nigeria, Ghana, Cameroon, Benin, Togo, Niger, and Chad) for the edible plant Hibiscus sabdariffa, and the drink made from it.
Ingredients:
- 1 cup dried hibiscus petals (roselle)
- 6 cups water
- 1 cup pineapple peels (washed thoroughly – optional, but helps fermentation)
- 1/2 cup honey or sugar (for feeding fermentation – you can add more if making a wine-like drink)
- 1–2 tablespoons grated ginger
- Juice of 1 lemon or lime
- A clean glass jar or bottle with a loose-fitting lid or fermentation airlock
Instructions:
- Boil the base ingredients
In a large pot, bring 6 cups of water to a boil. Add hibiscus petals, ginger, and pineapple peels (if using). Simmer for 10–15 minutes. Remove from heat and cool to room temperature. - Strain and sweeten
Strain out solids. Stir in sugar or honey and lemon/lime juice until dissolved. - Start fermentation
Once the mixture is cool (below 100°F / 38°C), let it sit at room temperature, covered with a breathable cloth for 2–3 days. Natural yeasts from the pineapple and air will begin fermentation. - Ferment
Pour into a clean glass jar or bottle, leaving some space at the top.- If using a fermentation airlock, seal it and let it ferment for 2–4 days.
- If using a cloth, secure it with a rubber band and let sit in a cool, dark place.
- Taste and bottle
After 2 days, check the flavor. It should be slightly fizzy, tangy (it can become mildly alcoholic, like a wine, if left longer than 48 hours). Strain again if needed and pour into bottles. Store in the fridge to stop fermentation (this keeps it from becoming alcoholic).
Optional (before fermenting):
- Cloves
- Cinnamon sticks
- Orange zest