Sorrel drink, also known as Zobo drink or Sobolo, is a tangy, refreshing, and satisfying drink that tastes amazing and is highly nutritious. Enjoy on a hot summer day or as a relaxing evening drink!
Pour the hibiscus leaves into a colander and rinse thoroughly under running water.
Chop the ginger into small pieces and the lemon in half.
To make in the instant pot
Add the sorrel to the instant pot.
Add 10 cups of water, lemon, ginger, and cinnamon sticks.
Set the instant pot to Manual and set it to 10 mins on high pressure.
When it is done, let it naturally release.
Strain the hibiscus leaves using a fine mesh strainer.
While it is still hot, add your choice of low carb sweetener and mix in.
Let it cool down and serve chilled.
To make on the stove
Add the sorrel to a pot on the strove.
Add 10 cups of water, lemon quarters, ginger, and cinnamon sticks.
Turn the heat to high and bring to a boil.
Turn the heat back to medium and let simmer for 15-20 minutes.
Strain the hibiscus leaves using a fine mesh strainer.
While it is still hot, add your choice of low carb sweetener and mix in.
Let it cool down and serve chilled.
Notes
This recipe makes 8 cups and each serving is 0 net carbs.
If you're in a hurry, you can add the sweetener at the same time when boiling, but it is better to add it after straining the leaves. That way, you will only add what you need and not waste it on the leaves that will be discarded.
The sweetener should be added when the sorrel drink is scalding hot so that it completely dissolves. If you wait for it to cool down first, there is a chance the sweetener will mostly sink to the bottom.
If you want your sorrel drink to be less concentrated, dilute with water, adding one cup at a time, till you reach your desired concentration.
If you want a more robust ginger flavor, grate it before adding it to the sorrel.
The nutritional info given is for low carb sweeteners that have 0 calories and 0 carbs. If you use honey or other higher carb sweeteners or add fruit, the calorie and carb count will be higher.