Put the washed zobo leaves into a Deep pot

Add the pineapples and pour enough water to cover the contents of the pot and then some.

Start cooking at medium to high heat and let it boil for 5 minutes

Add the ginger and the garlic, add more water and keep boiling for at least 30 minutes. This is the time it will take for the zobo leaves to be completely soft and the pineapples tender.

Turn off the heat and set aside to cool down completely.

When cool, wringe out the juice from the pineapples and zobo leaves, leaving only the zobo juice in the pot

Pour the juice through a sieve to take out the remaining large particles then pour it through a chiffon cloth to remove the tiniest particles.

Add any artificial flavours of your choice at this time and stir.

Pour into bottles and refrigerate.