Zobo (Nigerian Roselle Beverage)
Zobo is a Nigerian drink made by simmering roselle leaves, also called Jamaican sorrel, until the water turns a deep red. The leaves are very sour, so this version blends in ripe pineapple, which adds sweetness and body, and fresh ginger gives it a warm edge. Sugar is optional, so you can tune it to your taste. Make a bottle ahead, chill it well, and serve it cold.
Instructions
Put the washed roselle leaves in a pot and pour in enough water to cover them. Bring the water to a boil.
Add the ginger, along with more water if the level drops too low. Keep boiling until the leaves are soft.
Turn off the heat and leave the pot until the liquid has cooled completely. Lift out the leaves and throw them away, keeping the deep red liquid.
Blend the pineapple pieces until smooth. Stir the pineapple juice into the cooled roselle liquid.
Taste the drink. If you like, add citrus juice or spices, and stir in sugar to soften the sourness.
Pour the zobo into bottles and chill in the refrigerator. Serve it cold.
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