Zobo Leaves – Dried Hibiscus Flowers for Zobo, Sorrel & Bissap

Zobo leaves are dried hibiscus flowers (Hibiscus sabdariffa), known as sorrel in the Caribbean, bissap in Senegal and sobolo in Ghana. Steep them to make zobo drink: a deep-red, tangy, refreshing drink served cold across West Africa and at Caribbean Christmas.

Why shoppers choose our zobo leaves

• Dried hibiscus leaves with a deep ruby color
• Makes zobo, sorrel, bissap or sobolo
• Also great as hibiscus tea, hot or iced
• Ships in about 2 business days across the U.S., or pick up in Chicago

How to make zobo drink

1. Rinse 2 cups of zobo leaves.
2. Boil them in about 8 cups of water with sliced ginger, a few cloves and pineapple peels for 15 to 20 minutes.
3. Turn off the heat and let it steep for 30 minutes.
4. Strain, sweeten to taste, and chill. Serve over ice.

Frequently asked questions

Is zobo the same as sorrel and hibiscus?

Yes. Zobo, sorrel, bissap, sobolo and hibiscus tea are all made from the same dried hibiscus flowers.

What does zobo taste like?

Tart and fruity, similar to cranberry, with a floral note. Ginger and pineapple add warmth and sweetness.

How should I store zobo leaves?

Keep sealed in a cool, dry place away from sunlight.

Where can I buy zobo leaves near me?

Visit Yado African & Caribbean Market at 1651 E 87th St, Chicago, or order online for U.S. shipping.