Sobolo Hibiscus Punch

by Chef Eric Adjepong


Sobolo Hibiscus Punch

by Chef Eric Adjepong

''This magenta-colored punch made from dehydrated hibiscus flowers is the signature drink that connects the people of African descent around the world''


sobolo punch


SUMMARY

INGREDIENTS

DIRECTIONS

NOTES

SHOP THE RECIPE

summary

This drink is known by various names, including sobolo, sorrel, zobolo, red drink, and flor de Jamaica. My version features warm spices like cinnamon and cloves, which are typical in Ghana. I also enjoy the kick of ginger, though you can adjust the amount to your taste. You can usually find dried hibiscus in the tea section of most supermarkets as loose-leaf tea.

ingredients

  • 1 navel orange, plus orange slices for garnish
  • 10 allspice berries
  • 4 star anise pods
  • 2 cinnamon sticks
  • 2 whole cloves
  • ½ pineapple (about 1½ pounds), cut into ¼-inch chunks with the skin on
  • 2 (5-inch) pieces of fresh ginger, peeled and coarsely grated
  • 8 ounces dried hibiscus flowers (sorrel) or 8 ounces hibiscus tea bags
  • 1½ cups sugar, or to taste
  • 2 tablespoons fresh lime juice, or to taste

directions

  1. Using a vegetable peeler, peel the orange to create wide strips of rind, and then juice the orange, keeping the peel and juice separate. Set them aside.
  2. In a large stockpot over medium-high heat, combine the allspice, star anise, cinnamon sticks, and cloves. Toast them, stirring frequently, until they become fragrant, about 3 minutes. Add the pineapple, ginger, and orange zest.
  3. Cook, stirring, until the zest releases its fragrance, about 3 minutes more.
  4. Add 7 cups of water and bring the mixture to a boil. Boil for 3 minutes, then add the hibiscus and turn off the heat. Cover the pot and let it steep for at least 30 minutes or up to 1 hour.
  5. Place a fine-mesh sieve over a large bowl and strain the hibiscus mixture through it. Press on the solids to extract as much liquid as possible, then discard the solids. Add the reserved orange juice, sugar, and lime juice to the strained liquid, stirring until the sugar dissolves. Cover the bowl and refrigerate the mixture until completely cool, for at least 2 hours.
  6. When ready to serve, pour the chilled mixture into glasses or a punch bowl filled with ice, and garnish with orange slices.

notes

The sobolo will keep in an airtight container in the refrigerator for 2 weeks, making this a perfect party-ready punch recipe.


shop the recipe

Brass Punch Bowl Ladle by Eric Adjepong

Sold out

Medium Dark Acacia Wood Stackable Cutting Board by Eric Adjepong

Sold out

Glass Punch Bowl and Marble Stand by Eric Adjepong

Sold out

Serving Utensils by Eric Adjepong, Set of 2

Sold out

KitchenAid K150 Blender Passion Red

Sold out

Gold Measuring Cups

Sold out

Crate & Barrel 3-Piece Knife Set

Sold out

Acacia Wood and Gold Measuring Spoons, Set of 4

Sold out