Ingredients
The following are what I used to make five litres of Zobo drink. You can get more with the same amount of substances relying at the concentration you need. If you will be the usage of synthetic flavours, you need to add greater water. Dry zobo leaves

2 De Rica* cups of dry Zobo leaves
1 glove of garlic
1 large piece of ginger
1 big very ripe pineapple
Enough water (watch the video below)

* In Nigeria, while we use up the tomato paste inside the 850g tin of any logo of tomato paste, we wash the tin and use it for measuring food objects and ingredients. This measuring cup is fondly known as De Rica cup due to the fact it’s miles the maximum popular brand of tomato paste. �

To garnish:
Feel unfastened to feature any sliced citrus culmination of your desire: orange, lemon, lime.

Before you make the Zobo
Wash the dry Zobo leaves repeatedly in bloodless water. Zobo leaves are commonly very dusty so make sure you wash off all the dirt. It will look like all of the flavours/coloration of the zobo are being washed off but don’t worry, you may see that the dry zobo leaves still have a variety of the coloration intact whilst you start boiling it.
Wash, peel and cut the pineapple into skinny slices. Some humans add the peel of the pineapple whilst making the zobo drink but I do not try this easy due to the fact I constantly think that dirt is caught inside the peels of pineapples �
Peel and cut the ginger and garlic into tiny portions.

Directions below!

http://nigerianrecipes.net/how-to-make-zobo-drink/