Recipe: Sobolo - hibiscus flower drink

Lore

The story of Sobolo begins with the hibiscus plant, known locally as „sobolo leaves“ or „bissap“. These deep red calyxes are carefully harvested under the golden West African sun. For generations, families have passed down the secrets of making this refreshing drink, a symbol of hospitality and community.

Growing up in Ghana, I didn’t really enjoy Sobolo because it tasted so different depending on who made it or where you bought it, and I never thought about making it myself. After six years abroad, I returned home for my father’s 70th birthday. My sisters and I were asked to make the drink for the celebration, and it was then that I fell in love with Sobolo. On my return to Germany, I started making it with my own twist, using ingredients similar to those we use in Ghana. Making Sobolo now reminds me of my family and the cherished traditions we share.

Taste

30 Minutes

Ingredients

  • 120 grams dried hibiscus petals (or bissap leaves)
  • 3,5 liters water
  • 1 medium-sized pineapple (about 500 grams)
  • 65 grams grated ginger
  • 4 grams cloves
  • 250 grams sugar (adjust to taste)
  • 3 Star anis
  • 1 cinnamon stick
  • Ice cubes (optional)

Instructions

  1. Prepare the hibiscus and the pineapple:
    ⦁ Rinse the dried hibiscus petals thoroughly under cold water to remove any dust or impurities.
    ⦁ Rinse the pineapple, then seperate the pineapple skin from the fruit
  2. Add ingredients to a pot:
    ⦁ Add the hibiscus petals to a large pot
    ⦁ Add the grated ginger, cloves and the cinnamon stick to the pot.
    ⦁ Add 3,5 liters of water to the pot and bring it to a boil.
    ⦁ Reduce the heat to medium and let it simmer for about 25 minutes, until the water turns a deep red color.
  3. Strain the mixture:
    ⦁ Remove the pot from heat and let it cool slightly.
    ⦁ Using a fine mesh sieve or cheesecloth, strain the hibiscus mixture into a large bowl or another pot to remove the petals, pineapple chunks, and spices. Press down on the solids to extract as much liquid as possible.
  4. Sweeten the mixture:
    ⦁ While the mixture is still warm, add the sugar, stirring until it dissolves completely. Taste the mixture and adjust the sweetness by adding more sugar if needed.
  5. Chill the Sobolo:
    ⦁ Allow the sobolo to cool to room temperature, then transfer it to a pitcher or bottle.
    ⦁ Refrigerate for at least 2 hours, or until thoroughly chilled.
  6. Serve and enjoy:
    ⦁ Pour the chilled sobolo over ice cubes in glasses. Enjoy this refreshing and tangy Ghanaian drink!