Katheryn Kangas

I adapted to this version of my Ghanaian sobolo  because I haven't found the fresh or dried bissap/roselle leaves in my locality yet. I used Hibiscus tea for this recipes and its as close as the original bissap/roselle, and hibiscus is actually from the same genus of flowers. I really loved this and have been stuck to it since. Enjoy. All you need 1 cup of water 2 inch size fresh ginger 1 inch size cinnamon stick 2-5 fresh cloves not grounded 5-7 fresh mint leaves 2 bags of hibiscus tea 2 teaspoon honey Extra ingredients Ice cubes/frozen strawberries Cucumber/lemon/mint leaves for garnishing. How to make Put first five items together and bring to a boil. No need to peel the ginger just wash it. Allow to boil for 8-10 minutes. Take off heat, put in hibiscus tea bag and add honey. Leave to cool down completely, sieve and serve over ice cubes/frozen strawberries. Garnish with cucumber stripes, lemon or fresh mint leaves.      ...