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Sobolo (Roselle drink)

Traditional Vegetables from the Northern Region of Ghana
A refreshing beverage from a recipe collection prepared by Gladys Gamor, Edmund Kyei Akoto-Danso, Hanna Karg and Takemore Chagomoka
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Cook Time 45 minutes
Course Drinks
Cuisine African, Ghanaian
Servings 4 people

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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.

VARIATIONS

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

Notes

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