This vibrant drink blends the traditional Nigerian Zobo (hibiscus) with the invigorating earthiness of matcha, creating a uniquely refreshing and antioxidant-rich beverage. It’s a fantastic way to introduce matcha in a familiar and beloved local context.

Yields: 4 Servings Prep time: 15 minutes Cook time: 20-30 minutes (for Zobo)

Ingredients

For the Zobo Base:

• 1 Cup Dried Zobo (Hibiscus) Leaves
• 6 Cups Water
• 1/2 Inch Piece Fresh Ginger, peeled and sliced (or 1/2 tsp ginger powder)
• 2-3 Whole Cloves (Optional, for aroma)
• 1/4 Cup Sugar or Honey (or to taste)
• 1/2 Small Pineapple, peeled and chopped (Optional, for natural sweetness and flavor)

For the Matcha Infusion:

• 2 Teaspoons Matcha Green Tea Powder (Culinary Grade)
• 1/2 Cup Hot Water (not boiling)

For Serving:

• Ice Cubes
• Lemon or Lime Slices (Optional Garnish)

Instructions

Part 1: Prepare the Zobo Base

1. Rinse Zobo: Rinse the dried Zobo leaves thoroughly under cold water to remove any dust or impurities.
2. Boil Zobo: In a large pot, combine the rinsed Zobo leaves, 6 cups of water, sliced ginger, and optional cloves and chopped pineapple.
3. Simmer: Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes. The Zobo leaves should soften, and the water should turn a deep reddish-purple color.
4. Cool and Strain: Remove the pot from heat and let it cool completely. Once cool, strain the liquid using a fine-mesh sieve or cheesecloth, pressing out as much liquid as possible from the leaves and pineapple. Discard the solids.
5. Sweeten: Stir in the sugar or honey until dissolved. Taste and adjust sweetness as desired. The Zobo base should be strong and slightly tart. Store in the refrigerator to chill.

Part 2: Prepare the Matcha Infusion

1. Whisk Matcha: In a small bowl or mug, add the Matcha Powder.
2. Pour in the Hot Water (not boiling). Whisk vigorously (with a small whisk or fork) until the powder is fully dissolved and a light foam forms on top.

Part 3: Assemble and Serve

1. Combine: Fill serving glasses with ice cubes.
2. Pour about 3/4 full with the chilled Zobo base.
3. Slowly pour the prepared Matcha Infusion over the Zobo. This will create a beautiful layered effect as the green matcha settles over the red Zobo.
4. Garnish: Add a slice of lemon or lime to each glass, if desired. Stir gently before drinking to combine the flavors.

Tip: For an extra refreshing kick, a small splash of sparkling water can be added before the matcha infusion. This drink is a fantastic source of antioxidants and can be enjoyed hot or cold (though cold is preferred in warm climates!).