This is the second in my Zobo series.
Somewhere in my head I knew making the Zobo i.e. Hibiscus drink wouldn’t be enough and while talking to Sisi Kemi, she said “why don’t you do Zobo and ice cream?” and to that I answered “Abeg no give me work, I am saying something easy. I don’t want the stress of making ice cream. May be later, we could make some.” and she replied just make a syrup with Zobo and sugar and cook it down a bit; then add it to the ice cream you want. And to that I said “Eureka!”
It is that simple, just like making sugar syrup.
This syrup can be used for a lot of things; from fizzy drinks and cocktails; to pancakes and ice cream. For my ice cream, I simply scooped some vanilla ice cream and whipped it with some of the syrup. It is quick and easy
You may store this syrup in the refrigerator in a clean and sterilized jar for about 2 weeks.
You may also make it to taste tart or more sweet while using this recipe as a guide.
- 1½ cup of zobo leaves
- 3 cups of water
- 2 cups of sugar
- 1tsp vanilla
- 1 tsp lemon juice(optional)
- Bring water to a boil. Wash and add zobo leaves to the water and steep for about 30 minutes to an hour.
- Pour the Zobo juice through a sieve and Put the juice back into the pot and on to the heat. Add the sugar and on medium heat; while stirring occasionally, bring it to a slight boil until the mix starts showing visible thicker bubbles. Remove the syrup from the heat' let it cool a little; then add the vanilla and lemon juice if using and set aside for other uses.