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Loading...A tangy and naturally energizing beverage from Guinea made with baobab fruit pulp, which dissolves into a smooth, slightly creamy drink with a citrus-like tartness. It's traditionally enjoyed chilled as a refreshing pick-me-up on hot days and is prized for its high vitamin C content. Sweeten to taste and serve over plenty of ice.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings4
Yield4 cups
Nutrition Facts
Per serving (estimated)
- 95 kcalCalories
- 0.5 gFat
- 0 gSaturated Fat
- 23 gCarbs
- 3 gFiber
- 19 gSugar
- 1 gProtein
- 35 mgSodium
- 320 mgPotassium
- 55 mgCalcium
- 0.6 mgIron
- 32 mgVitamin C
- 12 mcgVitamin A
Ingredients
For the drink
- 1/2 cup baobab fruit pulp powder (about 45 g)
- 4 cups cold filtered water, divided
- 1/3 cup granulated sugar (adjust to taste)
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
To serve
- Ice cubes
- Lemon slices
- Fresh mint leaves (optional)
Directions
- In a small bowl, whisk the baobab fruit pulp powder with 1 cup of warm water until it forms a smooth, lump-free paste; let it rest for 2 minutes to fully hydrate.
- Pour the hydrated pulp through a fine-mesh sieve into a large pitcher, pressing gently with the back of a spoon to extract the smooth liquid while catching any fibrous bits and seeds.
- Add the remaining 3 cups of cold water to the pitcher, then stir in the sugar, lemon juice, grated ginger, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
- Taste and adjust sweetness or tartness by adding more sugar or lemon juice as desired; the drink should be pleasantly tangy with a gentle sweetness.
- Chill the pitcher in the refrigerator for at least 30 minutes so the flavors can meld and the drink becomes thoroughly cold.
- Fill four tall glasses with ice cubes and pour the chilled baobab drink over the ice.
- Garnish each glass with a lemon slice and a sprig of fresh mint if using, and serve immediately with a stirring spoon.
- Store any leftover drink in a sealed jar in the refrigerator for up to 2 days; shake well before pouring as some settling is natural.
Cook’s Notes
- Baobab fruit pulp powder dissolves best in warm water first; adding it directly to cold water can leave clumps.
- For a deeper amber color and gentle floral note, steep 2 tablespoons of dried hibiscus petals in the warm water for 5 minutes, then strain before mixing with the pulp.
- In Guinea, the drink is sometimes lightly thickened by adding a tablespoon of toasted sesame paste or ground tiger nuts for body and a nutty finish.
- Use less sugar if your baobab pulp is from a sweeter batch; taste as you go since pulp tartness varies by harvest and supplier.
- Serve the drink within 24 hours for the freshest flavor and the brightest vitamin C content, which can degrade with extended storage.
