Zobo Syrup

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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

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You may store this syrup in the refrigerator in a clean and sterilized jar for about 2 weeks.


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You may also make it to taste tart or more sweet while using this recipe as a guide.


Zobo Syrup
Prep time
Cook time
Total time
Serves: 6
  • 1½ cup of zobo leaves
  • 3 cups of water
  • 2 cups of sugar
  • 1tsp vanilla
  • 1 tsp lemon juice(optional)
  1. Bring water to a boil. Wash and add zobo leaves to the water and steep for about 30 minutes to an hour.
  2. 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.



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