In a large pot, add the dried hibiscus petals (Zobo leaves) and water.

Add the grated ginger, cloves, and cinnamon sticks to the pot.

Bring the mixture to a boil over medium heat.

Once it starts boiling, reduce the heat to low and let it simmer for about 45 minutes to 1 hour. This helps to extract the flavors from the hibiscus petals and spices.

After simmering, remove the pot from heat and let it cool down.

Once the mixture has cooled, strain it through a fine-mesh strainer or sieve into a pitcher or jug. Discard the hibiscus petals and spices.

Add your preferred sweetener (sugar, honey, or any plant-based sweetener) to the strained liquid. Adjust the sweetness according to your taste.

Stir well to dissolve the sweetener.

Place the pitcher or jug in the refrigerator and let it chill for a few hours or until cold.

Once chilled, give it a good stir before serving.

Serve the Nigerian Zobo Drink in glasses or cups over ice. Garnish with orange slices, pineapple chunks, or mint leaves if desired.