Zobo Hibiscus Electrolyte Cooler

How to Make It

1. 1

   Rinse the dried zobo leaves under cold running water to remove dust and any debris. Drain and set aside.

2. 2

   In a medium pot, combine 1.5 litres of water, zobo leaves, sliced ginger, pineapple chunks, and cloves. Bring to a vigorous boil over high heat.

3. 3

   Once boiling, reduce heat to medium and simmer for 15 minutes, allowing the water to turn a deep ruby red and the flavours to fully infuse.

4. 4

   Remove from heat and allow the brew to cool to room temperature for at least 20 minutes. Do not add honey while hot, as heat degrades its beneficial enzymes.

5. 5

   Strain the cooled liquid through a fine mesh sieve or cheesecloth into a large jug, pressing the solids firmly to extract maximum liquid. Discard the solids.

6. 6

   Stir in the raw honey, fresh lime juice, and a pinch of sea salt. Mix until the honey is fully dissolved. Taste and adjust sweetness or acidity.

7. 7

   Refrigerate for at least 1 hour until thoroughly chilled, or serve immediately over generous amounts of ice.

8. 8

   Pour into glasses over ice, garnish each glass with a fresh mint sprig and a lime wheel if desired. Stir before each serving as sediment may settle.