Zobo drink also known as  roselle juice, sorrel drink, or bissap is made from dried hibiscus flowers. It is widely consumed in West Africa, the Caribbean, and parts of Asia.

Serving Size: 1 liter

Cooking  time: 25-30 minutes


  • 1 cup dried hibiscus (sorrel flower)
  • 1 cup of sugar
  • 1 cup of  mint leaves, optional
  • 1.5 liters of water

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To  Add: 1 tsp of vanilla extract and 1 tsp of strawberry for flavor.

Optional:  2 cinnamon sticks, 1 piece orange peel, 6 whole cloves


Zobo Drink Recipe

Step 1: Start with washing the hibiscus flowers and put them in a deep pot  with the 1.5 l of water and bring it boil for 25 to 30 minutes.

Step 2: After boiling the flowers, remove from the heat and add the mint leaves.

Then let it cool down completely.

Step 3: Pour the liquid or juice through a sieve to separate the juice from the flowers.

Step 4: Add sugar to the juice with strawberry flavor and vanilla. Put in the fridge for 3 hours.

Serve very cold and enjoy!


Recipe from Kadi African Recipes


You can drink your zobo plain or personalize it with flavours like cinnamon, ginger, pineapple, orange, or mint.