Sugar-free Hibiscus Drink

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Hibiscus drink also known as Sorrel drink, Zoborodo, Sobolo and bissap is a very healthy drink with so many health benefits. This drink is very popular in many West African countries, West Indies and Asia. It is a very healthy drink that can be consumed on a daily basis or on special occasions such as parties and Christmas season. I will be making a sugar-free version that you can enjoy guilt free. 

• Rinse the petal in a large bowl of room temperature water (hot water will extract the content). Gently pick a handful petals one at a time out of the bowl of water. This will prevent the transfer of sand. The petals contain lots of sand and that is why it is very important to rinse it this way.   
• Soak the rinsed petals in 6 cups/1500 ML of water, overnight or at least 8 hours to steep.   
• Chop 2 or more cups of dates and soak in 2 cups/500 ML of water. Cover and refrigerate overnight.   
• The next day, pick out the petals with a tong and decant the liquid into another bowl. This will prevent the transfer of sand the is gathered at the bottom of the pot/bowl get back into the drink. Cover the hibiscus infused liquid and refrigerate it for the meantime.   
• Wash and peel the pineapple. Cut pineapple into chunks. You can save the peels if you want, but I will not use the peels. I will only save the core for later.   
• Transfer the soaked petals into a pot, add cloves, ginger, pineapple core, 8 cups of water, cover and cover for about twenty minutes.   
• While the petals are cooking, blend the soaked date and the pineapple. Extract the juice and add to the hibiscus infused liquid.   
• After 20 minutes of cooking the petals, turn off the heat and let it cool.   
•  Once cool, strain and add the liquid to the first batch of liquid and stir. Taste and add honey as needed.   
• Keep it refrigerated when done. It goes bad quickly in a very humid environment.      

                                                                Ingredients:                                                                                   4 oz (3 1/3 cups) Hibiscus flowers    

16 cups water    

2 cups Dates    

1 sweet ripe Pineapple   

1 tbsp Cloves    

2 fingers Ginger    

Honey to taste