Start by bringing the water to a boil in a large pot.

Add the dried hibiscus petals to the boiling water, stirring gently.

Add the grated ginger and cloves to the pot.

Reduce the heat and let it simmer for about 20 to 30 minutes.

Once done, remove the pot from heat and strain the liquid into a pitcher.

Add the sugar to the strained liquid while it’s still warm, stirring until dissolved.

Let the zobo cool to room temperature before refrigerating.

Once chilled, pour the zobo into glasses and garnish with fresh mint leaves if desired.