How to make pineapple-flavored sobolo in 6 simple steps

Sobolo, also known as hibiscus tea, is a popular and refreshing drink found in parts of Africa, particularly in Ghana.


It's not only delicious but also easy to make. Here's a simple recipe for making pineapple flavored Sobolo:

  • 2 cups of dried hibiscus flowers
  • 8 cups of water
  • 1 cup of sugar (adjust to taste)
  • Ginger (a medium-sized piece), grated
  • Optional: Pineapple juice, lemon juice, or mint leaves for extra flavor
  1. Boil water: In a large pot, bring the 8 cups of water to a boil.
  2. Add hibiscus and ginger: Once the water is boiling, add the dried hibiscus flowers and grated ginger. Also, add the peels of the pineapple and lemon to the boiling mixture to give it a strong scent and flavor. Reduce the heat and let it simmer for about 20-30 minutes. The longer it simmers, the stronger the flavor.
  3. Sweeten: After simmering, turn off the heat and strain the mixture to remove the flowers, peels, and ginger. While the liquid is still hot, add sugar to your taste and stir until it's completely dissolved.
  4. Flavor: If you want to add more flavors, now is the time to add pineapple juice, lemon juice, or mint leaves. This step is optional but can enhance the taste.
  5. Cool: Let the Sobolo cool down to room temperature. Once cooled, you can refrigerate it until it's chilled.
  6. Serve: Serve the Sobolo chilled. You can garnish it with lemon slices or mint leaves for a refreshing and appealing look.
  7. Extra tip: Boil about a cup of water and dissolve your sugar in it to make a concentrated syrup and pour in your sobolo this method works better than adding sugar directly.

Enjoy your homemade Sobolo, a perfect drink for any occasion!

Enhance Your Pulse News Experience!

Get rewards worth up to $20 when selected to participate in our exclusive focus group. Your input will help us to make informed decisions that align with your needs and preferences.

I've got feedback!


Unblock notifications in browser settings.

Eyewitness? Submit your stories now via social or: