Sorrel/Sobolo/Hibiscus Drink
This refreshing drink goes by several names, sorrel (Caribbean), sobolo (Ghana), hibiscus tea, zobo (Nigeria), roselle, bissap (Senegal), and jimaica just to name a few. The main ingredient comes from the hibiscus flower. It has a sour but bright flavor with citrus notes. In the Caribbean, my medical school had a large field that used to be a private orchard. It had many fresh fruits and vegetables growing on the land including hibiscus. On the weekends I would walk through the open market in Kingstown and find it in abundance especially during the Christmas season. Sorrel is a treat people look forward to during the Christmas season much like eggnog in the States. On the other hand, sorrel is enjoyed as a medicinal-like spiced drink in Ghana. Ghanaians enjoy sobolo as a cool and refreshing gingery drink all year round.
In this recipe, I combine both Caribbean and Ghanaian preparations to achieve a drink that allows the hibiscus to shine with mild background flavors. I use cinnamon and as done in the Caribbean and ginger as used in Ghana.
Health Benefits
Although there needs to be more research, some studies have shown a significant benefit in lowering blood pressure for those with borderline hypertension. Some preliminary studies have also shown a decrease in blood sugar with hibiscus consumption. Consuming this drink warm helps with combatting sinus congestion. Furthermore, the antiviral effects of hibiscus have been studied. A study published in the Journal of Veterinary Medical Science suggests hibiscus tea extracts had highly antiviral effects against H5 influenza (avian flu) virus subtypes.
Where to Find Hibiscus Flowers
Locally, you will find hibiscus at an international market. It is also sold in abundance in Hispanic food markets. Another place hibiscus is sold is in local tea shops. If it cannot be accessed locally, I recommend purchasing it online. The main photo shows the brand of hibiscus I purchased from Amazon.com. Click here to purchase the same product.
Sorrel/Sobolo Recipe
Ingredients
- 1/2 cup Dried Hibiscus Flowers
- 1 ½ inches Ginger
- 2 Cinnamon Sticks
- 10 cups Water
- ¾ cup Sugar
Instructions
- Peel ginger and cut into small chunks. Crush with a large knife to bruise it and release juices
- Add ginger, cinnamon, hibiscus, and water to a pot and bring to a boil over medium heat
- After 10 minutes of boiling allow the flowers to steep with the spices until cooled to room temperature
- Store in a container and served strained either refrigerated or warm