Make this Sobolo Drink for Mothers' Day!
No entertaining is complete without interesting and carefully chosen drinks. Hibiscus leaves or what we call Sobolo (Bissap or Sorrell Drink) is a good contender because it’s first and foremost a natural drink with many excellent health properties. Secondly, it’s inexpensive and simple to make plenty of for entertaining. Lastly, it provides you with a blank canvas to add different flavours to it and tailor it to your taste.
Here are a few things to bear in mind when making Sobolo for entertaining:
- The trick, is to reduce the amount of dried flowers to make a colourful drink without making it overpowering and too intense as though it is some kind of medicine. That has its place. Bear in mind that you are making a social drink here for entertaining.
- The second point is to choose interesting flavours which will pleasantly surprise your guests. This second choice will be different for everyone. For making this, I used Cinnamon and Cloves as the main flavours because they have a Christmassy taste. I also added slices of fresh pineapples and oranges – fruits which I like and thought will complement the Cinnamon and Cloves well. Experiment with flavours you like and let me know how you get on!
For making enough drink for 6 people, here is what I did:-
You will need:
1, 500ml Water (equivalent to 3 pure water sachets)
1 cup dry Sobolo leaves @ 50g(dry Hibiscus or Sorrell leaves)
1 tbs Cinnamon Powder (or a couple of Cinnamon sticks)
100g Demerara Sugar
1 small fresh Pineapple, washed andsliced with skin
1 fresh Orange, washed and sliced with skin
Ice for serving
- Boil water in a deep pan which has a lid. When boiled, add the dried Hibiscus leaves. Leave to simmer on low heat for about 5 minutes.
- Add the Cloves and Cinnamon and the slices of Pineapple and Orange (with skin) and simmer for a further 30 minutes on low heat until the liquid is reduced and begins to thicken.
- Remove from heat and cool. After cooling, add sugar, stir well and pour into a pitcher and serve with plenty of ice.
Please note that the sugar should only be added to what will be consumed immediately otherwise it will eventually ferment the drink. Whatever is left of the drink can be put in a bottle and placed in the fridge until needed. You may also add chilled soda water or chilled fizzy water for a sparkling drink. Alternatively, serve with a tot of rum on the rocks!
Monica Serwah Busia