How to Prepare Sobolo

thevaultznews.com
thevaultznews.com

Image source: The Vaultz News

Ingredients

  • 3 cups Hibiscus leaves
  • 1 1/2 medium-sized ripped pineapple
  • 1 cup sugar (any quantity of choice to taste)
  • 3 grains of Hwentia, cloves prekese (optional)
  • 2 teaspoons of Pineapple syrup (optional)

Equipment 

  • Saucepan
  • Knife
  • Blender
  • Chopping board
  • Fine mesh strainer
  • Glasses to serve

Directions

  • Pour in Hibiscus leaves into a large saucepan
  • Then add enough water to cover up
  • Place leaves soaked in water on fire under high heat
  • Wash pineapple with vinegar if you have, to clean it.
  • Peel pineapple and ginger
  • Chop pineapple fruit and set aside
  • Add the pineapple peels and hwentia, cloves or prekese to boiling leaves
  • Allow it to boil for 20-30mins
  • Strain leaves with colander (use your clean hand to squeeze out juice) and separate the drink from the cooked leaves and peels.
  • Blend pineapple fruit and ginger until evenly smooth
  • Pour blended juice into the sobolo drink and stir
  • Let the drink to cool down completely before you add in your sugar (until desired sweetness) and pineapple syrup (if preferred)

Notes

  • You can preserve sobolo by adding lime juice or storing in freezer
  • You can add some apples (or watermelons), orange rind slices to garnish your drink
  • You can store the cooked Hibiscus leaves in fridge for in case you want to reuse it