Hibiscus tea

Roselle juice/hibiscus
Bottles of zobo
Alternative namesBissap, tsobo, sobolo, sorrel, wonjo, agua de jamaica, zobo
Serving temperatureHot or cold
Main ingredientsRoselle flowers, water, sugar
VariationsGinger
  •   Media: Roselle juice/hibiscus

Hibiscus tea (served hot), or roselle juice (served cold), is an infusion made from the crimson or deep magenta-colored calyces (sepals) of the roselle flower (Hibiscus sabdariffa). It is consumed both hot and cold and has a tart, strong cranberry-like flavor. The plant is native to West Africa.

The drink made out of the flowers of Hibiscus sabdariffa has many regional variations and names: it is known as bissap in Burkina Faso, Côte d'Ivoire, Guinea and Senegal; wonjo in the Gambia; zobo in Nigeria; sobolo in Ghana; foléré, dabileni, tsobo, siiloo or soborodo in different parts of Africa; karkadé in Egypt, Sudan, Lebanon and Italy; sorrel in the Caribbean; and agua de Jamaica in Mexico. Although generally called a "juice", due to its being sweetened and chilled, it is technically an infusion, and when served hot is called "hibiscus tea".

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