As the saying goes, necessity is the mother of invention. I was inspired recently to make my own homemade syrup when i couldn’t find what i needed for some cocktail drinks i had to make over the weekend. I was so amazed when the syrup turned out just right and gave me the desired effect and taste i needed for the drinks. Over the course of time, i’ve decided not to focus on big “imported” #wash #wash names i can’t pronounce but to try infusing some of the local ingredients found around. Not only is this syrup easy to make, it also helps in saving a whole lot of money as well as gives you what you need.
If i hadn’t gone in search of
geraldine syrup abi is it grenadine syrup, i wouldn’t have discovered the wonderful zoboroto syrup :D. This bloody red syrup can be used to take your drinks/ cocktails, ice-cream or even cakes to another level. For shelf life, i don’t feel comfortable mentioning a certain time frame but i’ve used syrups made for up to 6 months without refrigeration. With refrigeration, it’s bound to last longer.
• Learn how to make Zobo drink plus the health benefits HERE
• Hibiscus zobo recipes
Step 1: Place the zobo leaves in a medium sized pot and add the water. Heat up on medium for about 10 mins to extract the hibiscus juice
Step 2: Strain the juice out with a sieve. Place the pot & juice back on fire, add the granulated sugar and heat up till it gets concentrated.
Step 3: Leave to cool for about 10 mins before adding the lemon/lime. Pour the syrup into a clean, dry jar or bottle with lid, cover, and let it cool completely.