Preparation:Rinse out the dust from the zobo leaves with cold water. Grind the cloves into a powder. Wash and peel the skin of the ginger and blend roughly. Wash, peel and cut the pineapple into thin slices.
- 2 (De Rica) cups of dry zobo leaves
- 2 tablespoons of cloves (konafuru)
- 2 stumps fresh ginger
- 1 big ripe pineapple
- Slices of citrus fruits of your choice: orange, lemon, lime – to garnish)