Sorrel Drink Recipe: Jamaican Sorrel, Zobo, Sobolo & Bissap

Deep red, a little tart, sweet and full of ginger: hibiscus drink is loved on both sides of the Atlantic. In Nigeria it's zobo, in Ghana sobolo, in Senegal and across francophone West Africa bissap, and in Jamaica, Trinidad and the rest of the Caribbean it's sorrel, the drink every family makes at Christmas. Same flower, different traditions. Here's how to make both versions at home.

What is zobo made from?

Zobo is made from the dried red calyces of the roselle plant, a type of hibiscus. They're sold as dried “zobo leaves,” “sorrel” or “hibiscus flowers,” but they're the same thing. Steeped in hot water, they give a ruby red drink with a sharp, cranberry-like taste that's balanced with sugar, fruit and spices.

Zobo drink recipe (West African style)

1. Rinse the zobo leaves in a bowl of water to wash off any dust. Drain.
2. Put the leaves, water, ginger, cloves, pineapple and orange in a large pot.
3. Bring to a boil, then lower the heat and simmer for about 20 to 30 minutes. Longer gives a stronger, darker drink.
4. Turn off the heat and let it cool completely.
5. Strain through a fine sieve or cheesecloth, pressing the fruit to get all the juice out.
6. Sweeten to taste once it's cool, then chill in the fridge.
7. Serve over ice with cucumber or orange slices.

Want it with more kick? Add extra ginger or a little fresh pepper, the way many Nigerian homes do. For a Ghanaian sobolo twist, add a few slices of lemongrass or a pinch of grains of selim while it simmers.

Jamaican sorrel drink recipe (Caribbean Christmas style)

Caribbean sorrel is made the same way, but the spice mix is different. Pimento (allspice) and cinnamon give it that warm Christmas flavor, and it's often steeped overnight instead of boiled for long.

1. Rinse the sorrel and put it in a large heatproof bowl or pot with the ginger, pimento, cinnamon, cloves and orange peel.
2. Bring the water to a boil and pour it over the sorrel.
3. Cover and leave to steep for at least 4 hours, or overnight for a deeper flavor.
4. Strain, sweeten to taste and chill.
5. At Christmas, many families add a splash of rum or red wine to the adults' glasses.

Zobo vs. sorrel: what's the difference?

It's the same hibiscus flower. The difference is the spice and the tradition. West African zobo is usually boiled with ginger, cloves and pineapple and drunk all year round, often ice cold. Caribbean sorrel is spiced with pimento and cinnamon, steeped rather than boiled, and is the signature drink of the Christmas season.

Tips for the best hibiscus drink

• Sweeten after it cools. The drink tastes less sweet when hot, so it's easy to add too much sugar.
• Don't throw away the pineapple peel. Boiling it with the leaves adds natural sweetness and flavor.
• Use a non-reactive pot. Stainless steel or enamel works best. Hibiscus is acidic and can stain.
• Watch your clothes. The deep red color stains fabric and wooden spoons.
• Freeze it. Pour zobo into ice pop molds for a treat the kids will love.

How long does zobo last?

Keep zobo or sorrel in clean, sealed bottles in the fridge and drink it within about 5 to 7 days. If it starts to fizz, smell sour or taste fermented, pour it out. You can also freeze it in bottles or ice cube trays for later.

Is zobo good for you?

Hibiscus is naturally rich in antioxidants, and unsweetened zobo is a flavorful, caffeine-free drink. Keep in mind that most of the calories come from the sugar you add, so sweeten lightly. Hibiscus can lower blood pressure, so if you take blood pressure medication, are pregnant or breastfeeding, check with your doctor before drinking it regularly.

Shop zobo and sorrel ingredients

Zobo Leaves (Dried Hibiscus)For zobo & bissap → Angel Brand Jamaican SorrelFor sorrel drink → JCS Whole PimentoFor Caribbean sorrel → Whole ClovesSpice it up → Angel Brand Cinnamon SticksWarm spice →

In Chicago? Pick them up at our store at 1651 E 87th St, or order online with fast U.S. shipping.

Zobo questions

Is zobo the same as hibiscus tea?

Yes. Zobo is hibiscus tea, usually made stronger and served cold, sweetened and flavored with fruit and spices.

Can I drink zobo hot?

Yes. Strain it and drink it warm with honey, like a tea. It's lovely on a cold Chicago evening.

How much zobo leaves do I need?

About 1 cup of dried leaves for 8 cups of water gives a good, medium-strength drink. Use more for a deeper color and flavor.

Can I reuse the zobo leaves?

You can boil them a second time, but the drink will be lighter and weaker. Most people use fresh leaves each batch.

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