COMMERCIAL FRUITY ZOBO RECIPE

COMMERCIAL FRUITY ZOBO RECIPE

What is actually Zobo Juice?

Zobo juice, also known as Hibiscus tea, Hibiscus drink, Roselle drink, Local Chapman, Sour tea, Sorrel tea, Agua de Jamaica, Bissap, Karkade, Sudanese tea, Zoborodo, Roselle, Red tea, Red sorrel, Jamaica sorrel, Sobolo, and Isapa, is a popular Nigerian drink made from dried hibiscus petals and spices. 

The phrase “zobo” is from the Hausa language and refers to the edible Hibiscus Sabdariffa plant and the drink made from it. Zobo drink traditionally, is usually produced by boiling the petals of Hibiscus sabdariffa flower along with pineapple peel, pineapple flavour and orange flavour in water.

Today, I’m going to work you through the process of making my Commercial Fruit Zobo recipe. From material sourcing to branding and even a very detailed video on how to make this 26 liters of Zobo is all yours! I am confidently saying, drop off all you know about Zobo production because you’re about to get wowed!

What are the Ingredients in my Commercial Fruity Zobo Recipe?

My Fruity Zobo recipe consists of:

  • Hibiscus Flower: this is the base of your zobo juice.
  • Pineapples: These do not only sweeten your zobo juice, but also gives it flavour.
  • Dates: Popularly known as Dabino in Hausa is also a natural sweetness.
  • Cucumbers: It’s a fruity zobo, so yes cucumbers are necessary.
  • Lemon : This is a natural preservative.
  • Cinnamon Stick : Another natural preservative. It also adds flavor to the zobo juice.
  • Ginger: Ginger is not only a preservative but also gives the zobo juice that peppery or slightly hot taste.
  • Watermelon : You can never go wrong with watermelons in your zobo juice.
  • Cloves : It’s a natural preservative too and also adds a distinct fragrance to your zobo juice.
  • Flavour : I love keeping my flavouring simple. So I stick only to Pineapple flavour.
  • Artificial Sweeteners : These gives your commercial zobo juice that balanced sweetness and taste. I also only use pineapple flavoured sweeteners.
  • Sodium Benzoate : I know for those of you that has been following my blog, you will start saying “Sussy when did you start using artificial preservatives?” Trust me it’s only for the purpose of this blog post and the video. I still do not use preservatives for my treats.

BEST KEPT TIPS AND SECRETS FOR MAKING COMMERCIAL ZOBO JUICE

  1. Follow my recipe to the end to get same premium result and quality like I did.
  2. For more quantity, use the small sized hibiscus leaves.
  3. Wash your fruits well.
  4. Don’t use Oranges during Commercial Zobo production. EXCEPT if you’re very sure the oranges are very sweet, please don’t use them. They leave a bitter taste one way or the other. I wouldn’t want to play gamble with oranges so leave them out to be on a safer side.
  5. You can add lemon grass to your zobo boil! It’s medicinal and gives a premium unique taste. If using lemon grass, add it at the second boiling stage of your zobo juice.
  6. You can also add beetroot. It’s another good fruit.
  7. Stop using too many types of flavours together. Some people will say they want to confuse their customers hence the so many flavours. Ha! It doesn’t end well. You can use at most 2 flavours like Pineapple and Watermelon. Or Pineapple and Strawberry. Personally I prefer pineapple only. Make sure your flavours blend in well.
  8. Don’t use Cola artificial flavoring with this commercial zobo juice. It won’t end well.
  9. Don’t throw away that water you used in rinsing. Before you come for me 😂😂. That water will be boiled on medium flames so it’s safe. You want to preserve that red colour naturally. So retain that water.
  10. With my recipe, you don’t need any artificial thickener. Yes I’m speaking specifically to my fellow Nigerians. You do not need this sorghum bicolor leaves stalks that our Yoruba brothers call ‘poroporo‘. You will love the thickness of this zobo juice I promise. Sorghum bicolor leaves stalks or Poroporo in Yoruba
  11. When buying pineapples buy the ‘contonu’ pineapples. They’re sweeter.
  12. Don’t use overly ripe fruits. It will hasten the fermentation process of your zobo juice and make it sour on time. It will also make your artificial preservatives useless.
  13. Don’t sweeten or add in preservatives while your zobo juice is still very hot. It will destroy the active nature of these flavourings or preservatives. Sweeten or add in preservatives after 4 hours of cooking your zobo juice.
  14. Stick to my ginger measurements. Too much of ginger or cinnamon or lemon juice in your zobo will produce a bitter aftertaste.
  15. Only boil your zobo juice three times. Don’t exceed this.
  16. Don’t over boil your zobo leaves. If you do, the leaves will become too soft and no matter how many times you sieve with a cheese cloth, your zobo juice will still have particles. Boil for 25 to 30 minutes only for each boiling stage.
  17. Add in your preservatives correctly as described in my video and in the steps.
  18. Don’t pour your preservatives or flavouring directly into the whole zobo. It doesn’t end well.
  19. You can use other fruits too but make sure they blend in well with the major fruit which is Pineapple.

HEALTH BENEFITS OF ZOBO DRINKS

Here are some of the health benefits associated with zobo drink:

  • Rich in Antioxidants: Helps protect cells from damage, potentially reducing risk of chronic diseases.
  • May Lower Blood Pressure: Some studies show it can help reduce blood pressure levels.
  • May Support Liver Health:  May have protective effects on the liver, but more research is needed.
  • Could Aid Weight Management: May contribute to weight loss by reducing appetite and boosting metabolism, but further studies are needed.
  • Provides Hydration: Like any beverage, it contributes to daily fluid intake.

Questions you might want to ask…

  • How long does your commercial fruity zobo last? What is the shelf life?
  • How much do I sell my commercial zobo?
  • How do I register my business to sell to malls in my country?
  • Can I make Healthy Commercial Zobo without preservatives?
  • Can I make Commercial Zobo without artificial sweeteners?
  • Are there other types of Commercial Zobo?
  • All these questions and more are things I have already answered in my COMMERCIAL ZOBO MASTER CLASS . All you need to do is to SIGN UP and get early access. The class comes with step-by-step videos, personal eBook, pricing, and everything you need to be successful in your commercial zobo production and sales. Trust me it’s a class you don’t want to miss and it’s very affordable! Irrespective of where you’re in the world, you can conveniently make use of my NO-FAIL COMMERCIAL ZOBO RECIPE and cash out!

Just before you begin your commercial Zobo production….

I know you’re excited already to know what goes in and how my commercial fruity zobo is different. BUT WAIT!

First you need to put some things in place. Get stickers ready. You’re going into commercial production, you need to be ready to brand! This is how you leave a lasting memory in your customers. This is how you sell yourself. SO BRAND!

You can create your stickers conveniently using just your smartphone. I am ready to teach you how to do that for free if you will ask in the comment section of this blog post. I will also share with you a premium app you can use. All you need to do is ask!

After designing your stickers, now it’s time to print. Ask those at the printing press to print them for you on ‘SAV’. This is a water proof paper printing. And your printed stickers won’t get soiled if it comes in contact with moisture or liquid.

Next get your bottles. You can get your plastic bottles in 35cl (350ml), 50cl (500ml), or 1 liter (1000ml) from those that sell chemical materials for soap, air freshener, and the likes.

Then sterilize all the tools you will be using. Your bottles, your spatulas, your jug, your mixing and measuring bowls. I sterilize by pouring boiling water over and into these bottles or items and allowing the water cool completely while these tools are soaked. After soaking, allow your bottles dry out and then add your stickers.

Now we’re ready to go into Zobo Production Proper!

HOW TO MAKE COMMERCIAL FRUITY ZOBO

  • Measure out all items and keep on your work surface.
  • if using dry dates, soak them a night to the day you actually need to use them. Then de-seed them. This soaking will soften the flesh.
  • Wash all fruits thoroughly. I usually use baking soda to do the first washing. What I mean is, I add a good quantity of baking soda to my water depending on the quantity of the fruits. Then wash. After that I add vinegar to another clean batch of water and rinse them. You can use just salt to do this
  • Next using a small mortar and pestle, slightly crush your cloves to release the fragrance when boiling. Keep this separately aside
  • Peel your pineapples, keep the peel aside. Do not throw away the peel. Then blend the pineapples.
  • Next blend your watermelons and cucumbers.
  • Peel and blend your ginger, and lemon juice and set all these blended fruits aside.
  • Get your hibiscus or zobo leaves, pick out the dirt. I usually use the smaller leaves. They call it pieces in Nigeria market. It gives more quantity than the full leaves. But it contains more dirts. So you have to patently pick them.
  • Measure out your water. Since we are making 26 liters from this recipe, you will measure out 30 liters of water. Why?
    • After boiling your Zobo juice, the quantity of water will reduce because of boiling so you want to be on a safer side. So that at the end of your production you will have your 26 liters.
  • Pour your picked Zobo or Hibiscus leaves into a plastic strainer or basket. It’s adviceable to use a plastic strainer instead of the stainless one a because during zobo production, the stainless ones will be too hot for you to handle.
  • From the 30 liters of water you measured, measure out a good quantity to use in washing the zobo leaves. Immerse that strainer containing the zobo leaves into the water well and wash the leaves. DO NOT THROW THAT WATER AWAY
    • This water will make up your first batch for boiling.
    • It will also help retain the colour for your zobo juice.
  • Remove the strainer from the water and allow it drain. Now gently pour your water into another bowl, making sure the sediment in the water doesn’t go into the new bowl.
  • Get a big pot next, and add in your Zobo leaves. Then add in your pineapple Peel. Followed by your cloves and then your Cinnamon stick.
  • From that strained water, measure some liters into your pot. Then cook this on medium flames for 25 to 30 minutes.
  • Next, after this has boiled, strain the whole pot’s content into the strainer. Allow the Zobo juice drain from this chaff
  • Next pour the chaff that contains the zobo leaves, pineapple Peel, cinnamon stick and cloves back into the pot. Then add in your blended fruits which consist of pineapple, watermelon, cucumber, lemon, dates, and ginger into the pot. Introduce fresh water from your measured water into the pot. Bring this to the second boil for 25 to 30 minutes on low flames.
  • Strain the Zobo juice again; return the chaff into the pot, add the last batch of the measured water and allow to boil for the third and last time for 25 to 30 minutes.
  • Next, strain out with basket. Keep the basket with the chaff on a bowl to completely drain out all the zobo juice.
  • Now get your cheese cloth and sieve your hot zobo juice carefully into another sterilized bowl. Then allow this zobo juice cool for 4 hours uncovered.
Zobo Drink

HOW TO SWEETEN AND FLAVOUR COMMERCIAL FRUITY ZOBO

Now because of the dates and watermelon in my commercial zobo recipe, your zobo will not be completely bitter!

  • To sweeten, once your zobo juice has cooled for 4 hours, scoop out a small portion into your jug, pour in your pineapple flavour and the artificial sweeteners.
  • Stir these up well. Make sure you’re doing this exactly after 4 hours of cooking and cooling.
  • Also mix this portion in the jug well. Then pour the jug mixture into the bigger zobo juice bowl and stir well with a spatula or hand whisk well to combine.

Let’s go to preservation…

HOW TO PRESERVE COMMERCIAL ZOBO

  • After flavouring and sweetening your Zobo juice, immediately scoop into your jug another portion of your zobo juice
  • Get your sodium benzoate, add it into the scooped zobo juice. Stir well to combine
  • Next taste it and make sure the zobo juice in the jug has the same taste as the one in the bigger bowl.
    • If it doesn’t, keep adding small portions of Zobo juice from the big bowl into the jug, stir and taste till the one in the jug taste exactly like the one in the bowl.
    • For this 26 liters of zobo juice quantity, I will advice you do this mixing in a smaller bowl, because it will take a lot of small portions addition before you get the exact taste like what’s in the big bowl of zobo juice.
  • Once you have achieved the same taste like what’s in the big bowl, pour the zobo juice in the jug into the big bowl and mix well to combine.
    • If you don’t do this correctly, your zobo juice will taste off negatively. Also your preservation won’t work. So take your time

Now we are almost done!

  • Allow your zobo cool completely before measuring into your branded bottles. Make sure it’s not lukewarm but completely cooled.
  • Then rinse the bottles to eliminate any spillage then refrigerate.
Commercial Zobo and Tigernut Drink Masterclass

Have you tried my No-Fail Recipes on this blog? SMALL CHOPS STARTER PACK; NIGERIAN COMMERCIAL BUNS RECIPE


Commercial Fruity Zobo Recipe

COMMERCIAL FRUITY ZOBO RECIPE

Sussan Apeh.
Learn how to make a delicious and profitable fruity Zobo drink! This commercial recipe is perfect for starting your own beverage business.
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Course Drinks
Cuisine African, Nigerian
Servings 26 Liters
Calories 199 kcal

Equipment

  • 1 Measuring Scale
  • 1 Mortar and Pestle
  • 1 Blender
  • 1 Manual Grater
  • 1 Big Pot
  • 1 Plastic Strainer
  • 1 Cheese clothes
  • 1 Measuring jug
  • 1 Spatula
  • 1 Mixing Bowls
  • 1 Sterilized Bottles
  • 1 Knife

Ingredients
  

  • 800 gram Zobo Leaves or half plastic paint and 2 derica
  • 2 big Pineapples
  • ½ Watermelon Half of a whole watermelon
  • 1 big Lemon
  • 1 stick Cinnamon
  • 300 gram Ginger for more spicy zobo, use 400g of ginger
  • 1 bottle Foster Clark Pineapple flavour
  • 15 dgrams Cloves
  • 8 sachet Fresh artificial Sweetener
  • 15 gram Sodium Benzoate
  • 30 pieces Dates
  • 2 big Cucumbers
  • 26 liters Water

Instructions
 

  • Measure out all items and keep on your work surface.
  • if using dry dates, soak them a night to the day you actually need to use them. Then de-seed them. This soaking will soften the flesh.
  • Wash all fruits thoroughly. I usually use baking soda to do the first washing. What I mean is, I add a good quantity of baking soda to my water depending on the quantity of the fruits. Then wash. After that I add vinegar to another clean batch of water and rinse them. You can use just salt to do this
  • Next using a small mortar and pestle, slightly crush your cloves to release the fragrance when boiling. Keep this separately aside
  • Peel your pineapples, keep the peel aside. Do not throw away the peel. Then blend the pineapples.
  • Next blend your watermelons and cucumbers.
  • Peel and blend your ginger, and lemon juice and set all these blended fruits aside.
  • Get your hibiscus or zobo leaves, pick out the dirt. I usually use the smaller leaves. They call it pieces in Nigeria market. It gives more quantity than the full leaves. But it contains more dirt ts. So you have to patently pick them.
  • Measure out your water. Since we are making 26 liters from this recipe, you will measure out 30 liters of water. Why?
    After boiling your Zobo juice, the quantity of water will reduce because of boiling so you want to be on a safer side. So that at the end of your production you will have your 26 liters.
  • Pour your picked Zobo or Hibiscus leaves into a plastic strainer or basket. It's adviceable to use a plastic strainer instead of the stainless one a because during zobo production, the stainless ones will be too hot for you to handle.
  • From the 30 liters of water you measured, measure out a good quantity to use in washing the zobo leaves. Immerse that strainer containing the zobo leaves into the water well and wash the leaves. DO NOT THROW THAT WATER AWAY
    This water will make up your first batch for boiling.
    It will also help retain the colour for your zobo juice.
  • Remove the strainer from the water and allow it drain. Now gently pour your water into another bowl, making sure the sediment in the water doesn't go into the new bowl.
  • Get a big pot next, and add in your Zobo leaves. Then add in your pineapple Peel. Followed by your cloves and then your Cinnamon stick.
  • From that strained water, measure some liters into your pot. Then cook this on medium flames for 25 to 30 minutes.
  • Next, after this has boiled, strain the whole pot's content into the strainer. Allow the Zobo juice drain from this chaff
  • Next pour the chaff that contains the zobo leaves, pineapple Peel, cinnamon stick and cloves back into the pot. Then add in your blended fruits which consist of pineapple, watermelon, cucumber, lemon, dates, and ginger into the pot. Introduce fresh water from your measured water into the pot. Bring this to the second boil for 25 to 30 minutes on low flames.
  • Strain the Zobo juice again; return the chaff into the pot, add the last batch of the measured water and allow to boil for the third and last time for 25 to 30 minutes.
  • Next, strain out with basket. Keep the basket with the chaff on a bowl to completely drain out all the zobo juice.
  • Now get your cheese cloth and sieve your hot zobo juice carefully into another sterilized bowl. Then allow this zobo juice cool for 4 hours uncovered.
  • To sweeten, once your zobo juice has cooled for 4 hours, scoop out a small portion into your jug, pour in your pineapple flavour and the artificial sweeteners.
    Stir these up well. Make sure you're doing this exactly after 4 hours of cooking and cooling.
  • Also mix this portion in the jug well. Then pour the jug mixture into the bigger zobo juice bowl and stir well with a spatula or hand whisk well to combine.
  • After flavouring and sweetening your Zobo juice, immediately scoop into your jug another portion of your zobo juice
  • Get your sodium benzoate, add it into the scooped zobo juice. Stir well to combine
  • Next taste it and make sure the zobo juice in the jug has the same taste as the one in the bigger bowl.
    If it doesn't, keep adding small portions of Zobo juice from the big bowl into the jug, stir and taste till the one in the jug taste exactly like the one in the bowl.
    For this 26 liters of zobo juice quantity, I will advice you do this mixing in a smaller bowl, because it will take a lot of small portions addition before you get the exact taste like what's in the big bowl of zobo juice.
  • Once you have achieved the same taste like what's in the big bowl, pour the zobo juice in the jug into the big bowl and mix well to combine.
    If you don't do this correctly, your zobo juice will taste off negatively. Also your preservation won't work. So take your time.
  • Allow your zobo cool completely before measuring into your branded bottles. Make sure it's not lukewarm but completely cooled.
  • Then rinse the bottles to eliminate any spillage then refrigerate.

Video

Keyword Commercial Fruity Zobo Recipe, Sobolo, Zobo Drink, Zobo drink recipe

Nutrition Facts

52 servings per container


  • Amount Per ServingCalories199
  • % Daily Value *
  • Total Fat 0.8g 2%
    • Saturated Fat 0.2g 1%
  • Cholesterol 0mg 0%
  • Sodium 6mg 1%
  • Potassium 553mg 16%
  • Total Carbohydrate 69.3g 24%
    • Dietary Fiber 15.8g 64%
    • Sugars 38g
  • Protein 2.5g 5%

  • Calcium 85%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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I love to see your feedback and creation!

Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via sussycakes@sussycakes.com.ng



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Fejiz Bataz
Fejiz Bataz
2 months ago

The recipe is so detailed. I love it and I’m definitely going to try it out. I love how well you explain. Someday I’ll pay for some of your online class. ❤️❤️❤️

Kuburat
Kuburat
2 months ago

Thanks very much you teaching is very detailed I will try it and get back thanks once again