Sobolo is Ghana’s deeply colored hibiscus drink, steeped with warming ginger and brightened with pineapple and lime.
Steep the dried hibiscus briefly, strain it cleanly, then balance the tart infusion with ginger, fruit, and sugar while it is still warm.
Do not boil the hibiscus for a long time; a short steep keeps the flavor floral and the color clear rather than muddy.
Serving Suggestions
Serve well chilled over ice with a lime wheel or a strip of pineapple peel as a garnish.
Recipe Notes
Refrigerate strained sobolo for up to 5 days. Sweeten gradually because the tartness softens as the drink chills.
Ghanaian Sobolo (Spiced Hibiscus Drink)
A bright ruby-red hibiscus drink infused with ginger, pineapple, and lime and served cold over ice.
Ingredients
Equipment
Method
Steep the hibiscus:
- Bring the water and ginger to a boil in a saucepan. Remove from the heat, add the hibiscus petals, and steep for 8 minutes.
- Strain the infusion into a heatproof pitcher, pressing the ginger and petals gently but not forcing sediment through the strainer.
Flavor and chill:
- While the infusion is warm, stir in the pineapple, sugar, and lime juice until the sugar dissolves.
- Cool to room temperature, cover, and refrigerate for at least 2 hours until thoroughly chilled. Strain again if needed.
Serve:
- Fill six glasses with ice, pour in the sobolo, and garnish with lime slices.
Nutrition
Notes
- Adjust the sugar after chilling; cold drinks taste less sweet than warm ones.
- A small piece of cinnamon or a few cloves can be steeped with the ginger for a warmer variation.
