Hibiscus drink shows up in homes all over the world. In Nigeria, we call it Zobo. In SenegalBissap, in Jamaica-sorrel, in Mexico- Agua de Jamaica. Different names, same magic, a deep red drink that’s part celebration, part comfort, part tradition.
The version we grew up with is Nigerian Zobo: bold hibiscus, balanced sweetness, a slow warmth of ginger and spice that catches you on the first sip. When we moved to Brantford, we missed a lot. The food, the noise, the way the air smells before rain back home. But what we really missed was that bottle in the fridge — deep red, beaded with cold, waiting for whoever walked through the door. So we started making it.
First for ourselves, then for friends. Then for friends-of-friends who’d heard there was real Zobo in Brantford. The orders kept coming and we kept brewing. Today, BomiNuel Zobo is shared by Nigerians who grew up on it, Caribbean families who know it as sorrel, and Canadians who’d never heard of it until their neighbour passed them a glass. That’s exactly how we wanted it.
Hibiscus drink shows up in homes all over the world. In Nigeria, we call it Zobo. In SenegalBissap, in Jamaica-sorrel, in Mexico- Agua de Jamaica. Different names, same magic, a deep red drink that’s part celebration, part comfort, part tradition.
The version we grew up with is Nigerian Zobo: bold hibiscus, balanced sweetness, a slow warmth of ginger and spice that catches you on the first sip. When we moved to Brantford, we missed a lot. The food, the noise, the way the air smells before rain back home. But what we really missed was that bottle in the fridge — deep red, beaded with cold, waiting for whoever walked through the door. So we started making it.
First for ourselves, then for friends. Then for friends-of-friends who’d heard there was real Zobo in Brantford. The orders kept coming and we kept brewing. Today, BomiNuel Zobo is shared by Nigerians who grew up on it, Caribbean families who know it as sorrel, and Canadians who’d never heard of it until their neighbour passed them a glass. That’s exactly how we wanted it.
You might know it as Zobo, or Sorrel, or Bissap, Karkadé, Agua de Jamaica, Wonjo. Wherever you’ve had it, the soul of the drink is the same — hibiscus, steeped slow, sweetened just right.
Zobo is a Nigerian hibiscus drink — deep red, naturally tart, lightly sweetened, with hints of ginger and spice. You may know it by other names: sorrel, bissap, karkadé, agua de jamaica. Same plant, different traditions.
We brew the same week we ship. Your Zobo is usually less than 5 days old when it reaches you.
Yes — custom labels, ribbons, and branding available for bulk and event orders.
No. Zobo is naturally non-alcoholic — safe and enjoyable for everyone, kids included.
Keep refrigerated and consume within 5–7 days once opened
Usually 1–2 days within Brantford. Event orders need at least 5 days’ notice.
