Healthy Zobo or Sorrel Drink Recipe

Healthy Zobo or Sorrel drink recipe - Sorrel drink is a dark red drink made from the petals of the Roselle plant or hibiscus plant flower. It is quite popular in Africa, South East Asia and in the Caribbean. It also goes by many names. In Nigeria, for example, it is commonly known as Zobo or Zoborodo. Other parts of Africa like Benin call it Bissap. It also goes by other names such as Jamaican flower or Agua de Flor de Jamaica. This recipe is a much healthier version of the traditional Zobo or Sorrel drink, since it uses a low carb sweetener which does not spike the blood sugar.

I got inspiration to make a low carb version of this drink from Tayo at Low Carb Africa. We love to have chilled Zobo, especially in Summer. Some of my family members also like to enjoy it hot, especially during the cold July weather. Hot or cold, it is absolutely delicious and refreshing!!

How does Sorrel Drink Taste?

Sorrel or Zobo has a citrusy taste, almost like a mix of raspberry and orange juice. To cut off the tangy taste, Sorrel drink is usually sweetened with sugar. In Jamaica, it is normally made around the Christmas period (same way eggnog is served around the Christmas time). It is also a great summer drink.

Different Islands in the Caribbean have their own recipe variation of the Sorrel drink (mostly by the use of different spices such as cinnamon, nutmeg and ginger). Some recipes also involve the use of rum.

Is Hibiscus and Sorrel the same?

The two are not the same and have the following main differences:

Hibiscus also known as (Hibiscus sabdariffa) is a perrenial woody based herb with a stout, fleshy calyx and bright red petals (the petals attain the bright red colour upon maturity, they normally have a cream colour before maturing). This is what is used to make the Zobo or Carribean Sorrel Drink.

Sorrel also known as garden sorrel or common sorrel is a herby perennial herb with grean edible leaves, almost similar to young mangold. The leaves are normally blended in soups or used in salads.

Is Sorrel Drink good for you?

Hibiscus Tea, Zobo or Jamaican Sorrel Drink has numerous health benefits some of which include:-

• Helps sink blood pressure - Sorrel drink has blood pressure sinking properties. A study conducted on pre and mildly hypertensive adults aged between 30-70 years old suggested that daily consumption of hibiscus tea could aid in lowering blood pressure in pre and mildly hypertensive adults.
• Another study showed that the consumption of Hisbiscus sabdariffa assists lower cholesterol by lowering LDL-C and triglycerides. Hibiscus sabdariffa also has anti-oxidant properties and assists impede atherosclerosis thereby contributing to cardiac health.

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Ingredients you will need to make this Sorrel Drink Recipe

• Hibiscus petals - you can use fresh or dried sepals. You can buy hibiscus sepals in most African, Carribean and Asian stores. The dried petals are also available online, on stores such as Amazon.
• Some water - this is the base of the drink.
• Ginger - gives it a slight kick and some wonderful flavour. Ginger also has amazing health properties. Research data indicate that ginger and its components accumulate in the gastrointestinal tract, thereby supporting observations of ginger’s effectiveness as an anti-nausea agent and as a potential colon cancer-preventing compound.
• Some orange peel - The orange peel is what gives the Sorrel drink its lovely aroma and fresh, summer,citrus-based taste.
• Low carb sweetener - Traditionally, Sorrel drink or Zobo is sweetened with sugar. This is a healthier version of the otherwise normally sugar-sweetened drink and uses monk fruit sweetener which is both paleo, low carb and keto suitable. Additionally, Monk fruit sweetener remains stable at high temperatures, making it great for baking and cooking. Other low carb sweeteners such as erythritol will also be fine.
• Cinnamon sticks - which also give the drink a lovely aroma and flavour.
• Star anis - is another spice that is totally optional but that I certainly recommend.

This is a simple summary for those who prefer to read about the recipe in the post. A printable recipe card is provided at the end of this post.

Making the Sorrel Drink

To make the Sorrel drink on the stovetop:

• Wash the hibiscus leaves - the leaves sometimes have dust and dirt on them so it is always better to wash them beforehand. To wash, simply fill a large bowl of water. Immerse the leaves in the bowl, allow about a minute then give them a good rinse and transfer them to another bowl. You may notice some settled dirt at the bottom, which you should simply pour away.
• Wash the orange and peel it - this recipe only uses the rind so it is better to use good quality, uncontaminated oranges.
• Roughly slice the ginger - it is not necessary to clean it.
• Boil - in a medium-sized pot, allow the water to come to a boil then add the monk fruit sweetener. Reduce the heat to medium, stir and allow to dissolve.
• Add ingredients - add the hibiscus leaves, ginger, orange peel, cinnamon sticks.
• Cover and allow to simmer for 30 minutes, stirring from time to time.
• Strain - once done, use a strainer or a piece of cheesecloth to sieve the liquid into a bowl or another pot. If using a cheesecloth, squeeze again to get as liquid as possible. Taste the drink and more sweetener if too tangy.
• Serve - allow to cool, pour into glasses and serve immediately.

Instant Pot Sorrel Drink

• Wash the hibiscus leaves by immersing them in a bowl full of water. Allow them about a minute then rinse and strain.
• Add water to the inner bowl of the Instant Pot and the rinsed hibiscus leaves, ginger, orange peel, monk fruit sweetener, cinnamon sticks orange peel and star anis.
• LOCK the lid of the Instant Pot and adjust the nozzle to SEAL. Adjust the settings of the Instant Pot to PRESSURE COOK or MANUAL and set the time to 10 minutes on HIGH then 10 minutes NATURAL PRESSURE RELEASE.
• Once all the pressure has been released, use a strainer or a piece of cheesecloth to sieve the drink into a bowl. If using a cheesecloth, squeeze as much as possible to get in all the delicious goodness.
• Chill then serve in glasses over som ice cubes.

Useful Recipe Tips

• For a more intense flavour, allow the Sorrel drink to refrigerate overnight. This allows the spices to blend with the hibiscus.
• The longer the drink boils, the more intense the flavour will be. Boil the ingredients for a shorter period of time (about 15 minutes) if you prefer a much less intense flavour.
• Use less water for a more concentrated flavour. The more concentrated the drink, the tangier it will be. To dilute, simply add more water.
• You can spice your Zobo drink or Carribean Sorrel in so many ways. Other popular spices include black pepper, nutmeg or all spice berries. You can also use pineapple, lime or lemon peels.

Storage

You can make this Low Carb Sorrel Drink or Zobo ahead and store it in the fridge for 3-5 days. To store it for longer, simply transfer to bottles and store in the freezer. It will keep in the freezer for up to one year.

“Nutrition information on the site is an estimate calculated using a third-party source and is provided for informational purposes only. It is highly recommended that you make your own calculations. If you have any specific dietary concerns, kindly consult with your healthcare practitioner. Variations may occur for many reasons, such as ingredients used and food preparation. We make no representation or warranty of the accuracy of this information.” Net carbs exclude fibre, erythritol and allulose since they do not impact the blood sugar levels in most people.

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