Zobo, the deep ruby West African hibiscus drink, is as versatile as it is striking. Bold, tart and floral, it works chilled on a hot day, dressed up for a party, or gently warmed when the weather turns. Here are seven simple ways to get the best out of it, whether you're brewing a jug or pouring a bottle of Cofa.
Zobo is at its most refreshing when it's properly cold. Chill it well and pour it over plenty of ice. The cold tames the tartness just enough and lets the floral, fruity notes come through. If you only do one thing, do this.
A single garnish turns a glass of zobo into something that looks like it came from a bar:
Top chilled zobo with sparkling water or elderflower soda, add ice and a sprig of rosemary, and you have an elegant alcohol-free spritz for guests. It's our favourite way to serve Cofa at a gathering. The full method is in our zobo spritzer recipe.
That bold hibiscus flavour makes zobo a brilliant mixer. Blend it with frozen mango for a zobo slushie, or build a vibrant, zero-proof mocktail that everyone at the table can enjoy.
Zobo's tartness cuts through rich, spiced and grilled food beautifully, which is exactly why it has always belonged at the West African table. Try it alongside jollof rice, suya, grilled meats and plantain, or anything with a bit of chilli heat. It also makes a lovely partner to cheese and charcuterie.
As the weather turns, gently warm zobo in a pan with a cinnamon stick and a few slices of orange and serve it like a spiced fruit punch. It's a cosy, caffeine-free, alcohol-free alternative to mulled wine, and it fills the kitchen with the smell of the festive season.
Sometimes you just want a cold, properly made drink without the effort. That's exactly what Cofa is for: real hibiscus, fruit and spice, no added sugar, sealed fresh in a bottle. Keep a few chilled and reach for one instead of a sugary soft drink.
New to the drink itself? Read what zobo actually is and where it comes from and how to serve it, or browse all our zobo recipes for more ideas.
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