Sobolo (Hibiscus Drink / Bissap)

Ingredients

• 2 cups (475 ml) dried hibiscus flowers (sorrel/roselle petals)
• 8 cups (1.89 L) water
• 1-inch piece fresh ginger, sliced
• 5-6 whole cloves
• 2 whole allspice berries (optional)
• 1 cup (235 ml) sugar (adjust to taste)
• 1 tsp (5 ml) vanilla extract (optional)
• Juice of 1 lime or lemon
• Fresh mint leaves for garnish
• Ice for serving

Instructions

1. Rinse the dried hibiscus flowers thoroughly to remove any dust or debris.
2. Place the hibiscus flowers, ginger, cloves, and allspice in a large pot with 8 cups of water.
3. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the liquid is a deep, rich ruby red.
4. Remove from heat and let steep for 10 more minutes for maximum flavor and color extraction.
5. Strain through a fine-mesh sieve into a large pitcher, pressing on the flowers to extract all the liquid.
6. While still warm, add sugar and stir until completely dissolved. Taste and adjust sweetness.
7. Add lime or lemon juice and vanilla extract if using. Stir well.
8. Let cool to room temperature, then refrigerate until cold.
9. Serve over ice, garnished with fresh mint leaves.
10. Can be stored in the refrigerator for up to one week.

Tips & variations

• The quality of the dried hibiscus flowers matters enormously - look for dark red, fragrant petals at African or Mexican grocery stores (called 'flor de jamaica' in Latin markets). Adjust the sugar-to-tartness ratio to your preference. Some people add a whole pineapple skin during boiling for extra fruity depth. For a sparkling version, mix with chilled soda water just before serving.