As the saying goes, necessity is the mother of invention. I was inspired recently to make my own homemade syrup when i couldn't find what i needed for some cocktail drinks i had to make over the weekend. I was so amazed when the syrup turned out just right and gave me the desired effect and taste i needed for the drinks. Over the course of time, i've decided not to focus on big "imported" #wash #wash names i can't pronounce but to try infusing some of the local ingredients found around. Not only is this syrup easy to make, it also helps in saving a whole lot of money as well as gives you what you need.
If i hadn't gone in search of geraldine syrup abi is it grenadine syrup, i wouldn't have discovered the wonderful zoboroto syrup :D. This bloody red syrup can be used to take your drinks/ cocktails, ice-cream or even cakes to another level. For shelf life, i don't feel comfortable mentioning a certain time frame but i've used syrups made for up to 6 months without refrigeration. With refrigeration, it's bound to last longer.
Related Posts:
• Learn how to make Zobo drink plus the health benefits HERE
• Hibiscus zobo recipes
Ingredients:::
• 1 handful Zobo leaves (Hibiscus leaves)
• 1 cup Granulated Sugar
• 3 tbsp. Lemon/Lime
• 2 cups Water
Directions:::
Step 1: Place the zobo leaves in a medium sized pot and add the water. Heat up on medium for about 10 mins to extract the hibiscus juice
Step 2: Strain the juice out with a sieve. Place the pot & juice back on fire, add the granulated sugar and heat up till it gets concentrated.
Step 3: Leave to cool for about 10 mins before adding the lemon/lime. Pour the syrup into a clean, dry jar or bottle with lid, cover, and let it cool completely.
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nice. leeznijis.blogspot.com
ReplyDeleteThanks elizabeth
DeleteU can add pineapple peel to it wen boilin as it gvs it a nice flavour.
ReplyDeleteI'm always skeptical about using fruit peels. How can one be sure they are clean enough? I would love to know please. Thanks.
DeleteYou can never know. You just have to wash it very well and boil to remove all the germs
DeleteI have been searching for this for a while now. Thank you for sharing Dobby.
ReplyDeleteWww.damiesdiary.blogspot.com
You're welcome dami :)
DeleteHi Dobby! Thanks for this post. Point of correction: zobo is not hibiscus. It is sorrel. They are not related. Keep up the good work.
ReplyDeleteHello Anon, Zobo drink is made from the dry petals of the roselle plant (known botanically as Hibiscus sabdariffa) which is a hibiscus specie. It goes by different names such as Rosella in Australia, Jamaican sorrel drink in the Caribbean, Sobolo in Ghana, depending on the region it's prepared.
DeleteHi dobby is as if Ÿ̲̣̣̣̥ø̲̣̣̥u̶̲̥̅̊ knw wat I did dis evening but I don't add lime 2 ♍Æ” . I added ginger ĄЙd̶̲̥̅̊ sugar.
ReplyDeleteThat's definitely what i do while making Zobo drink.
Deletewhat is the function of that black spice awaz added to it.i mean the one used to make pepper soup.i didn't see dat one here though..wat about sweeteners or dose flavours packaged in packets and sold for #20 isn't it better than granulated sugar.
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Do you mean cloves a.k.a konofiri? That's usually used to give zobo drink a nice flavour. Check the link above for how to make zobo drink
DeleteNice. I do boil mine with queens pineapple and ginger. I boil for hours though cos I always make in quantity and it gives room for the pineapple taste to concentrate into the zobo leaves. Leave it to cool overnight n sieve in the morning. I sieve and squeeze the zobo leaves with more water untill the juice coming out of the zobo leaves is almost clear..I add foster clarks pineapple flavour (or any satchet pineapple flavour including nutri c) and any other flavour I feel like adding, bottle and refrigerate. Sugar is a no for me.
ReplyDeleteObianuju am with you on the No Sugar in zobo Pls. i dont like adding sugar it makes a healthy drink unhealthy.
DeleteThat's true for "Zobo Drink". This recipe is for Zobo syrup which could be used to make two toned drinks and also used as a topping for ice-creams e.t.c
DeleteYea. So I tried the bitter leaf soup yesterday, Mehn! Dobby dobby should I say U r the best or maybe God will continue to bless ur magic fingers and everything you do, chai! It so so sweet, I mean yum yum yum!!! So so simple as well. Thanks to dobby, hubby really enjoyed and he's looking forward to have the remaining this evening. Muah muah muah! 💃💃💃💃👌👌👌👌👌👌👌👌👌👌👌
ReplyDeleteGlad it turned out fine shollaypumping :), Thanks for the feedback.
DeleteShe's talking about zobo SYRUP here(a thick liquid) and not zobo drink, una take note *sigh*
ReplyDeleteThanks for the clarification Bunny.
DeleteStumbled on this blog when I was lookin for recipe for pastries and have been glued since, I have bookmarked almost all ur post sef (lol) keep up the good work but pls I'll lyk u to do a post on semi solid food for babies
ReplyDeleteGlad to have you here productive prince. would try to do that.
DeleteThanks for this recipe. Please can it be used for red velvet cake instead of using red coloring?
ReplyDeleteThat sounds like a wonderful idea although i haven't tried that out yet. i guess it wouldn't be out of place to call it Red Zobo Velvet Cake :)
DeleteHello Dobby. I really love your blog. Pls I need clarification on whether we are to add sliced lemon or lemon juice to the zobo syrup as stated in above.
ReplyDeleteThanks Dobby.
Lemon juice helps preserve it.
Delete