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ZOBO (HIBISCUS FLOWER)

So, I found out that the zobo (hibiscus
flower) has so many nutritional benefits!
The zobo leaf on its own provides a wide
range of vitamins & minerals, including
Vitamin C, Calcium, Niacin, Riboflavin & a
group of compounds called Flavanoid,
(which gives it the deep red color) & are also
rich in antioxidants.

The zobo leaf also contains other nutritional
agents that can help prevent several
diseases like hypertension, diabetes, heart
disease; & improves the kidney's ability to
filter out waste products which can form
kidneys stones.

Wonderful!

NOW, MY SPECIAL RECIPE...

So because I love zobo drink, I decided to
come up with a recipe of mine that has no
added sugar & artificial flavouring. And for
this recipe, you will need:

zobo leaves

dates (debino)

fresh ginger

cucumber

lemon

Let's get to it then.

1. Thoroughly rinse your zobo leaves in cold
   water, because they are usually dusty. Let's
   say we're using half mudu of zobo (that is
   about 3-4 cups) & we are cooking it
   overnight.

2. Put in a pot, & pour at least 3 litres of
   water & bring to a boil.

3. Grate, pound, or blend your ginger & add to
   the boiling pot of zobo. Allow to boil for a
   few more minutes & turn off the heat.

4. Pound your dates (debino) gently in a
   mortar to remove the hard seeds (you can do
   this any way that suits you, but removing the
   seeds is the goal) & soak in water overnight
   (I used warm water.)

5. ln the morning, sieve your cooked zobo by
   pouring through a fine piece of cloth & keep
   aside.

6. Blend your soaked dates (dabino) &
   cucumber separately.

7. Pour blended dates & cucumber into zobo,
   sieve (again) & squeeze in the juice of 2
   large lemon.

8. Refrigerate & serve cold.

That is it! Zobo sweetened with dates &
flavoured with cucumber. Enjoy!

I've tried a few other fruits as flavouring
agent...strawberry, orange, banana,
watermelon (but cooked zobo with less
water). All turned out well but cucumber
flavour is my favourite.