Nigerian Zobo Hibiscus Soda

Ingredients

2 cups dried hibiscus flowers

a few sprigs of fresh mint

1 cup of sugar

1 cup fresh squeezed orange juice

5 cups water

Preparation

Bring water to boil in a large pot. As soon as it reaches a boil, take the pot off of the heat, add the dried hibiscus and mint sprigs and cover.

Let steep for at least one hour, then strain, pressing liquid out of the flowers.

Stir in the sugar and juice.

Stir in 4 C cold water to drink as a tea or top with a splash of ginger ale to serve as a soda.

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About

http://worldcupfoodchallenge.blogspot.com/2010/06/day-6-argentina-vs-korea-greece-vs.html

Nigerian Zobo is a tea or soda made from roselle, an old world species of Hibiscus native to Africa. The dried flowers for Zobo can be found at every market as can the sugary tea, but those of us outside Africa will make do with the Western version of dried hibiscus, commonly found at Mexican markets and labeled as "para Jamaica" - the Mexican version of Zobo. Luckily, I have some authentic roselle tea flowers that my friend brought me back on a recent trip to Thailand.