Chilled Ghanaian Sobolo Hibiscus Cooler with Ginger, Pineapple and Lime

Bring the water to a boil, then add the dried hibiscus, ginger, cloves and cinnamon stick.

Serves 6

Ingredients

• 1.5 cups dried hibiscus flowers
• 6 cups water
• 1 (3-inch) piece fresh ginger, sliced
• 1 cup fresh pineapple chunks
• 1/3 cup sugar or honey, to taste
• 3 whole cloves
• 1 cinnamon stick
• 3 tbsp fresh lime juice
• Ice, to serve
• Fresh mint and pineapple wedges, to garnish

Instructions

1. Bring the water to a boil, then add the dried hibiscus, ginger, cloves and cinnamon stick.
2. Simmer for 10 minutes so the water turns deep ruby red and fragrant, then remove from the heat.
3. Stir in the sugar or honey while the liquid is warm so it dissolves fully.
4. Let the mixture steep and cool to room temperature, about 30 minutes.
5. Strain the liquid into a pitcher, pressing the solids to extract every drop of color and flavor.
6. Blend the fresh pineapple with a splash of the hibiscus tea, then strain and stir it into the pitcher.
7. Add the lime juice, then chill the cooler thoroughly in the refrigerator.
8. Serve over plenty of ice, garnished with fresh mint and a pineapple wedge.
9. Sobolo is Ghana's vibrant hibiscus drink, sold ice-cold on busy streets and poured at every celebration. Spiced with ginger and sweetened with pineapple, this ruby cooler is a caffeine-free refresher that turns the summer heat into a festive occasion.

Nutrition (estimated, per serving)

• Calories: 90 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Sugar: 19g
• Sodium: 10mg