Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tropical hibiscus juice (zobo). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Tropical hibiscus juice (zobo) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Tropical hibiscus juice (zobo) is something which I’ve loved my entire life.

Zobo drink, a sweet hibiscus/sorrel drink (also known in West Africa as bissap juice or Sobolo) is an African hibiscus tea made from dry sorrel leaves and As the weather warms up, step up your iced tea game with this refreshing zobo drink! This hibiscus iced tea drink made from sorrel/hibiscus dry. Ingredients Hibiscus Pineapple peel Mango peel Ringer Clove Cucumber Water.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tropical hibiscus juice (zobo) using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tropical hibiscus juice (zobo):

1. Prepare 3 cups hibiscus
2. Get Water(as required)
3. Prepare Half pineapple
4. Make ready 3 medium size mango
5. Take 1 medium size cucumber
6. Take 7 pieces clove
7. Prepare 1 thumb size fresh ginger
8. Prepare Mint (as required)
9. Take Lemon grass(optional)
10. Prepare 1 cup orange juice
11. Take 1 lime
12. Take Sugar (as required)

As an Amazon Associate, I earn from qualifying purchases. Please read my Full Affiliates Disclosure here. Pressure Cooker Zobo Drink (Hibiscus Tea) is made from dried hibiscus petals. It's a refreshing drink enjoyed throughout the world, especially in tropical climates where the hibiscus flower grows.

Steps to make Tropical hibiscus juice (zobo):

1. Wash the hibiscus and add to a pot, wash and peel the pineapple, mango and add the skin into the hibiscus.
2. Add the clove, chopped ginger, cutted lime, lemon grass and mint into the hibiscus, add water and put it on medium heat. Allow it to boil for at least 20 minutes.
3. Allow it to cool for 5 minutes and drain out the juice using a strainer (be careful while draining the water cos it's still hot) Add sugar and mix.
4. Blend the peeled mango, pineapple and the cucumber. When it's well blended then drain the juice.
5. The hibiscus juice is now cool then you can add the other juice into it and add the orange juice and mix.
6. Put it in a fridge or you can add crushed ice into to it.
7. Serve!
8. Note: it's not compulsory to strain you hibiscus juice when it's still hot but the sugar dissolves well when add to the juice when it's still hot.

Robin, a Pressure Cooking Today reader, contacted me recently asking for help converting a Zobo drink recipe. It is an ancient drink called Karkadeh in Egypt, Bissap in Senegal, Zobo in Nigeria, Jamaica in Mexico, and Bunga Raya in Malaysia. It is rich in polyphenols, vitamin C, and other antioxidants. Also has been shown to lower cholesterol and blood pressure. Hibiscus masuianus De Wild. & T.

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