Sobolo (Ghanaian Hibiscus Drink with Ginger and Pineapple)
A deep ruby, tart and gently spiced chilled hibiscus drink with ginger, cloves and pineapple, made for hot days and parties.
- Time25 min plus steeping
- LevelEasy
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 74kcal
- 18.6gcarbs
- 16.6gof which sugars
- 0.2gfat
- 0gsaturates
- 0.4gprotein
- 1gfibre
- 0.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the dried hibiscus quickly under cold water. Put it in a large pan with the water, ginger, cloves and cinnamon.
- 2
Bring to the boil, then simmer gently for 15 minutes. Do not boil for longer or it can turn bitter.
15 min - 3
Take off the heat, cover and leave to steep for 4 hours, or overnight in the fridge.
- 4
Strain through a fine sieve into a large jug, pressing the flowers to get all the colour out.
- 5
Stir in the sugar until dissolved, then the pineapple juice and lime juice. Taste and add more sugar or lime if needed.
- 6
Chill well and serve over plenty of ice. It keeps for 4 days in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
