First you wash the zobo leaves I.e place the hibiscus leaves into a bowl of water and then use your hands to take it out immediately

Peel off the pineapple skins and set aside but don’t throw it away.then cut the pineapple into chunks

For the ginger,you can peel it if you want. Then cut them

Then cut the orange in quarters and remove the back and seed. Make sure you remove all the seed to avoid bitterness

Place your hibiscus leaves into a pot along with the pineapple skin,pineapple chucks,cucumber slices,ginger,orange,ground cloves,lemon grass and mint

Get the rest of your ingredients I.e pineapple,orange,ginger,ground cloves,mints and chop them then blend it it purée or a juicer to juice it

After 30mins take it off the heat and sieves it. Let it cool down

If you like it sweet you can add sweetness but the juice is a way to sweeten your zobo without any sugar.

Run the cooked zobo through the sieve to separate the shaft from the liquid.add some water

Then for the blended purée,use a sieve then pure the purée in it.squeeze tightly to release as much juice as possible

You can go ahead and add sugar or any other sweetner of your choice

Now pour the zobo in a container.refrigerate for up to 7days and freeze for as long as 2-3 months

To serve right away you can add ice