Drinks
Bissap (Hibiscus Iced Tea)
Ingredients
- - 80 g (1 1/2 cups) dried hibiscus flowers
- - 1.5 litres (6 cups) water
- - 150 g (3/4 cup) sugar, or to taste
- - 1 thumb-sized piece ginger, sliced
- - Fresh mint leaves, to garnish
- - Ice, to serve
Method
- Bring the water to a boil in a large pot.
- Add the dried hibiscus flowers and sliced ginger, then remove from heat and let steep for 20-25 minutes.
- Strain the liquid through a fine sieve or cheesecloth into a pitcher, discarding the solids.
- Stir in the sugar while the liquid is still warm, adjusting sweetness to taste.
- Refrigerate until fully chilled, at least 2 hours.
- Serve over ice, garnished with fresh mint leaves.
Introduction: A vividly crimson, tart-sweet infusion of dried hibiscus petals, bissap is served ice-cold across Benin during
the hot season and at nearly every celebration, often flavoured with ginger, mint or pineapple peel.
Cultural Background: A vividly crimson, tart-sweet infusion of dried hibiscus petals, bissap is served ice-cold across Benin during
the hot season and at nearly every celebration, often flavoured with ginger, mint or pineapple peel.
Tips: Steep the hibiscus off the heat rather than boiling it directly – prolonged boiling can make the tea taste overly
astringent.
Variations: Add a few slices of fresh pineapple or its peel during steeping for a fruitier, more festive version.
Vegetarian/Vegan: Already vegan as written.
Storage: Refrigerate in a sealed pitcher for up to 5 days.
Reheating: Not applicable – served cold.
Nutrition: Approx. 60 kcal, 0g protein, 0g fat, 15g carbohydrates per 250ml serving.
FAQs:
Q: Where can I find dried hibiscus flowers?
A: They're widely available in African, Caribbean, Middle Eastern and Latin American grocery stores, often labelled 'sorrel' or 'flor de Jamaica'.
Q: Can I reduce the sugar?
A: Yes, the tartness of hibiscus holds up well with less sugar, or with a natural sweetener like honey.