I have found out that once you process your hibiscus flowers (zobo leaves), there is no end to what you can do with them. If you have a full understanding of the bio-data of these flowers, I suppose you would come to understand my obsession with them...(
read more about hibiscus flowers here)
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| Banana & Hibiscus Flower (Zobo) Smoothie |
Hibiscus flowers naturally have a very tangy and sharp taste, but with clever combination of other ingredients such as spices and sugar, they can become really delicious with a right balance of sweetness and tangyness that works so well in different dishes, sweet and savory alike.
So here is another way to include hibiscus flowers into your diet...add them to smoothies.
They impart their wonderful tart and sweet taste, their ever growing list of nutrients and finally an intense and appealing visual effect to the smoothie.
What you need
- Processed hibiscus flowers (zobo) (simply means zobo leaves cooked in some sugar to reduce the tartness. See recipe here)
- Well ripened bananas
- Any sweetener of choice (honey or brown sugar)
- Yogurt (Greek style is preferred but you can use any other unsweetened type available) To aid with blending, a pouring yogurt will be the best choice.
- Milk or fruit juice to adjust the thickness of smoothie
What to do
- Place the peeled bananas, yogurt and zobo leaves into a smoothie maker or a blender. Bear in mind that the bananas will thicken the smoothie and also add some sweetness. Also the yogurt will add some consistency to the smoothie.
- So add these individual ingredients in a proportion that suits you most.
- Blend all the ingredients until smooth.
- Add some fresh milk or fruit juice to adjust the consistency of your smoothie.
- Chill and serve.
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| Zobo Smoothie |
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| Hibiscus flowers (zobo) in syrup |
