Sorrel, Zobo, Bissap and More: How Hibiscus Is Enjoyed Around the World
You may know it as Sorrel.
Someone else may call it Zobo, Bissap, Sobolo or Karkadeh.
Different names. Different traditions. But at the heart of each drink is the same beautifully vibrant ingredient: hibiscus.
Across West Africa, the Caribbean, North Africa and Latin America, dried hibiscus flowers have been prepared and enjoyed in different ways for generations. Some recipes are simple and refreshing. Others include ginger, pineapple, spices or citrus.
What makes hibiscus so interesting is not simply how widely it is used, but how different cultures have made it their own.
At SACO, this is exactly the kind of ingredient story we love to share.
Are Sorrel, Zobo and Bissap the Same as Hibiscus?
They all have something important in common: hibiscus.
The dried calyces of the hibiscus plant are steeped in water to create the distinctive deep red drink known by different names around the world.
However, the finished drinks are not necessarily identical.
Different cultures have developed their own recipes, serving traditions and flavour combinations. Some versions are sweetened, some contain ginger or pineapple, some are served over ice, while others can be enjoyed hot.
So although Sorrel, Zobo and Bissap share the same central ingredient, each has its own cultural identity.
Bissap in Senegal and West Africa
In Senegal, hibiscus is widely known as Bissap.
The dried hibiscus flowers are infused in water to create a deep red drink that is typically served chilled and is usually very sweet.
A common preparation includes fresh mint and star anise, which give the drink a more fragrant, aromatic character. The mint adds freshness, while the star anise brings a subtle warm spice that balances the sharpness of the hibiscus.
Bissap is closely associated with hospitality, family gatherings and everyday social occasions. It is often served to guests and enjoyed well chilled.
Although recipes vary from household to household, the combination of hibiscus, sweetness, mint and aromatic spice gives Bissap its own recognisable character.
Zobo in Nigeria
In Nigeria, hibiscus is commonly prepared as Zobo.
Zobo is usually served cold and is often flavoured with ingredients such as ginger, pineapple and spices. One distinctive addition in some preparations is black pepper, which gives the drink a noticeable kick and sets it apart from many other hibiscus drinks.
Recipes vary from household to household. Some are fruitier, some more gingery, and some have a stronger peppery heat.