Iced Zobo Lemonade

It’s the peak of summer in most parts of the world and like everyone else I am constantly looking for ways to cool down. With a vision to make my liquid count, I created this extremely delicious summer mocktail. This antioxidant rich lemonade is a great guilt free way to relax  this summer. If you have end of summer  BBQ or get-together planned, this will make a great mocktail or cocktail (simply add your favorite vodka). The recipe as is will make about 3.5 liters and it can be doubled to make a bigger batch. This will also freeze extremely well as popsicles, simple add the finished juice into a popsicle mold and freeze overnight or use ordinary disposable cups if you don’t have a mold.

What you will need:

Zobo concentrate:

• 1 cup raw zobo leaves (hibiscus, Sorrel, Bissap leaves)

Making the concentrate:

Combine zobo leaves with 3 cups water, Boil on low-medium heat for 25-30 minutes. Allow to cool at room temperature. Remove and discard the leaves.  Refrigerate resulting liquid until chilled

Lemonade:

• 1 + 1/3 cup sugar (substitute honey)
• 1 cups freshly squeezed lemon juice (About 7 fresh lemons)

Tip: To get the most juice out of the fresh lemons, microwave for 1-2 minutes before squeezing

•        12  cups Water

Making the lemonade:

• In a small pan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. In a pitcher or large bowl, stir together chilled sugar syrup, lemon juice and remaining 11 cups water

Sugar Syrup – Before

Sugar Syrup – After

Preparation:

• In a large pitcher or bowl, combine, lemonade and zobo concentrate .  Stir until thoroughly combined.

Serve on ice and enjoy the burst of flavors.