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Tropical hibiscus is a thirsty plant and will thrive and produce blossoms only if it is given enough water. Depending on the heat, wind, and humidity in your environment, your plant may need to be watered daily, or even twice a day in extremely dry conditions. Typically, tropical hibiscus plants thrive best with one to two inches of water per week. You can cook Tropical zobo using 15 ingredients and 5 steps. Here is how you cook that.
Ingredients of Tropical zobo
- You need of Mango peel.
- You need of Orange peel.
- Prepare of Lemon peel.
- Prepare of Cantaloupe peel.
- It’s of Pineapple peel.
- Prepare of Fresh orange juice.
- You need of Fresh ginger juice.
- It’s of Cucumber juice.
- It’s of fresh Mango juice.
- You need of Mint.
- It’s of Whole.
- It’s of Lemon grass (optional).
- It’s of Sugar.
- It’s of Fresh pineapple juice.
- Prepare of Dates.
Hibiscus plants grow in warm and tropical areas and are renowned for their trumpet like flowers. When dried, certain parts of the plant can be used to make beverages that can either be drank warm or cold. [/dropcap] Zobo is the Hausa word for Hibiscus Sabdariffa and is made out of a dried species of Hibiscus leaves called Roselle. Zobo (Zoborodo) is a Nigerian beverage made from dried Roselle plant flowers. The drink is also known as Roselle drink,Hibiscus tea,Karkade, Sour tea, Red tea, and called Sorrel drink in the Carribean.
Tropical zobo instructions
- Wash and boil your hibiscus with all the peels, cloves, mint leaves and lemon grass, dates for about an hour. you can add baking powder to the hibiscus if it’s sour 😩.
- Drain and allow it to cool.
- Add sugar and all the fresh juices. Stir and refrigerate..
- And voila your tropical zobo is ready..
- The melon gives your zobo this amazing and calming scent and flavor l. You can also add strawberry purée..
Hibiscus is a flowering plant that grows only in tropical and subtropical regions. Remove from stove and strain through a fine sieve. Store in an airtight container until ready to use. In a medium-size pot, bring water to a boil. Zobo drink, a sweet hibiscus/sorrel drink (also known in West Africa as bissap juice or Sobolo) is an African hibiscus tea made from dry sorrel leaves and with a special twist of mine is a refreshing way to welcome spring and summer!