Sobolo (Roselle drink)

Cook Time45 mins
Course: Drinks
Cuisine: African, Ghanaian
Keyword: Roselle, vitamin C
Servings: 4 people


  • pot or container large enough to hold about 4400 ml water


  • 100 g roselle calyces (dry)
  • 40 g fresh ginger
  • 5 g hwentia (Xylopia aethiopica) substitute: black pepper (Piper nigrum)
  • 5 g cloves
  • 400 ml boiling water
  • sweetener: sugar, honey, or fruit juice to taste
  • additional water to dilute syrup to taste


  • Clean roselle calyces.
  • Wash ginger and scrape off skin with a spoon or knife.
  • Grind together ginger, hwentia, and cloves.
  • Combine roselle and ground spices in a pot or large container. Boil 400 ml water and pour over the mixture. Cover and let stand until color is extracted (45 minutes to overnight) and liquid is cool.
  • Strain liquid. Add sweetener and additional water to dilute to taste.
  • Serve chilled.


  • Add mint leaves.
  • Add lemon or lime juice.
  • Mix with pineapple or watermelon juice.


Roselle calyces (Hibiscus sabdariffa) contain anthocyanins, important antioxidant compounds.