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
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