SOBOLO (Roselle Calyx Drink)

Ingredients

•100 g roselle calyces (dry)

•40 g fresh ginger

•5 g hwentia (African Xylopia aethopica)

•5 g cloves (exotic Xylopia aethopica)

•300 g sugar

•4400 ml water (400 ml used to mix spices after grinding)

Preparation

•Pick foreign items from the sorrel leaves

•Wash and scrape ginger

•Grind spices – ginger, hwentia and cloves

Cooking

•Boil roselle calyx with ground spices

(Method 1)

•Boil water and pour over roselle calyces and leave to stand for 45 minutes (or overnight)

•Add ground spices and stir to mix well

(Method 2)

•Cover and leave to stand until colour is extracted

•Leave mixture to cool

•Strain liquid and sweeten to taste (common sweeteners – sugar, honey or fruit juice)

•Add flavouring (optional)

•Serve chilled