Roselle juice

Roselle juice

Bottles of sobolo
Alternative names	Bissap, tsobo, sobolo, sorrel
Serving temperature	Cold
Main ingredients	Roselle flowers, water, sugar
Variations	Ginger

For hibiscus tea, sometimes known as Karkadeh, see hibiscus tea.

Roselle juice, known as bissap, wonjo, foléré, dabileni, tsobo, zobo, siiloo, or soborodo in parts of Africa, karkade in Egypt, sorrel in the Caribbean, and agua de Jamaica in Mexico, is a drink made out of the flowers of the roselle plant, a species of Hibiscus. Although generally the "juice" is sweetened and chilled, it is technically an infusion and when served hot can also be referred to as hibiscus tea.

Description

Roselle juice, often taken refrigerated, is a cool drink found in many West African countries and the Caribbean. It is a dark red-purple coloured juice. The Burkinabes, Senegalese, and Ivorians call it bissap, the Nigerians call it zobo while the Ghanaians call it Zobolo. It tastes a bit grapey and a little like cranberry juice and can be served with mint leaves. It can also be served with any flavouring of one's choice — sometimes with orange essence or ginger, pineapple juice, cloves, tea grass, vanilla, and many others. In Ghana, Nigeria, and Senegal, roselle juice is served cold, while in Egypt, it is served warm.

Health benefits

Roselle juice, which acts as a diuretic, has been shown to regulate blood pressure and reduce hypertension. It also has high levels of vitamin C, so is used to treat the common cold and otherwise boost the immune system. Some studies have also shown antimicrobial activity.

Zobo

Dried hibiscus leaves

Zobo is a local beverage drink in Nigeria. It is made from dried hibiscus leaf and other ingredients. The drink is commonly sold in restaurants and on roadsides. Zobo drinks are served at parties occasions and it can be taken as family beverage drink.

Overview

Hibiscus drink is made by boiling the hibiscus leaf alongside ginger, garlic for less than an hour. It is served hot or chilled depending on the weathered condition of the area it was produced. Other ingredients used in making zobo drink include nutmeg, cinnamon, cloves, lime, pineapple and artificial colours. The particles are sieved leaving behind the zobo juice. The roselle drink has flavour similar to cranberry juice and it is ruby red in colour.

The zobo drink are packaged in clean bottles which can be sealed to prevent spoilage .

Hibiscus sabdariffa

This is the major ingredient used in making zobo drink, it is a leafy vegetable similar to spinach that originates from West Africa. Hibiscus sabdariffa, also known as roselle, is an annual herb that can be planted all year round especially between November and the April of the next year.

Hibiscus sabdariffa is otherwise known as spinach dock, sour grass, or sour grabs.

Other names

Zobo drink is also known as hibiscus tea, hibiscus drink and roselle drinks because the beverage drink is gotten from hibiscus leaves. Also it is known as local Chapman since other fruits and artificial colours are added. Due to the sour taste of zobo drink, it is refer to as sour tea as well.

Preservatives

There are two types of preservatives used in production of zobo tea, the natural ones are the nutmeg, lime and cloves which keeps the drink fresh .

Sodium benzoate at a concentration of 0.1% or mixture of citric acid and magnesium sulfate are the chemical compounds used in preserving zobo drink for a longer time and make it carbon-free. The artificial preservatives are neutralized with fruit juice in order to conserve the sour taste of the leaf during production.

See also

• Hibiscus
• Roselle (plant)
• Hibiscus tea
• Hausa cuisine
• Nigerian cuisine

External links

• Video: How to make Sobolo