IP Zobo

Zobo is the word in the Hausa language for the edible plant Hibiscus sabdariffa ( Roselle), and a drink it is used to make.Zobo is made from the the dried calyces (sepal) of the hibiscus plant flower. Zobo leaves are also called; sorrel, flor de Jamaica and rosemallow.Hibiscus tea may help people with type 2 diabetes better control their blood glucose (sugar). ... Diabetics tend to have less "good" cholesterol and more "bad" cholesterol in their blood, both of which increase the risk of heart disease and stroke.

I might make this for the roselle program. I know I will be making lots of this again, it's easy and delicious!


Ingredients:

 2 cups fresh roselle calyx*
 1/2 cup dried roselle 
 10 cups water
 3/4 cup granulated sugar
 1 teaspoon grated fresh ginger
 Pineapple rind from 1 ripe pineapple

Directions:

Rinse the roselle calyx thoroughly with cold water to remove dirt or little bugs.

Add the water, sugar, and ginger to the pressure cooking pot.

 Stir to dissolve sugar. Stir in roselle calyx and pineapple rind.

Lock lid in place, select High Pressure and 10 minutes cook time. When timer sounds, turn off pressure cooker and do a natural pressure release. (Mine took about 30 minutes to release naturally.)

Remove pineapple rinds and roselle calyx. Pour into a fine mesh strainer sitting in a large bowl to reserve liquid. Discard solids.

Pour the Zobo into a serving container. 

Serve hot or with ice with fruit of choice.

* remove seed pods