Quirky Foodster

Drinks

Foléré (Hibiscus Drink)

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5 min
Prep
10 min (+30 min steep/chill)
Cook

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Ingredients

  • - Dried hibiscus calyces (bissap/zobo -- 80 g (1 1/2 cups)
  • - leaves)
  • - Water -- 1.5 litres (6 cups)
  • - Granulated sugar -- 150 g (3/4 cup)
  • - Fresh ginger, sliced -- 1 tbsp (1 tbsp)
  • - Mint leaves (optional) -- handful (handful)

Method

  1. Bring water to a boil in a large pot.
  2. Add dried hibiscus calyces and ginger; reduce heat and simmer for 10 minutes.
  3. Remove from heat and let steep, covered, for 20 minutes for a deep colour and flavour.
  4. Strain through a fine sieve or cheesecloth into a pitcher, discarding the solids.
  5. Stir in sugar while the liquid is still warm until fully dissolved.
  6. Chill thoroughly and serve over ice, garnished with mint if desired.

Introduction: Foléré, also called bissap, is a deep-red, tart-sweet infusion of dried hibiscus calyces steeped and chilled, sold in bags and bottles by roadside vendors across Cameroon, especially in the drier northern regions where hibiscus grows readily.

Cultural Background: Foléré, also called bissap, is a deep-red, tart-sweet infusion of dried hibiscus calyces steeped and chilled, sold in bags and bottles by roadside vendors across Cameroon, especially in the drier northern regions where hibiscus grows readily. Its refreshing tang and vivid colour make it a favourite at celebrations and hot afternoons alike.

Tips: Steeping longer deepens both colour and tartness — adjust to taste. Strain well for a smooth, grit-free drink.

Variations: Add a splash of pineapple juice for a fruity variation. Infuse with a clove or cinnamon stick for extra warmth. Naturally vegetarian and vegan as written.

Storage: Refrigerate in a sealed pitcher for up to 5 days.

Reheating: Serve chilled; not intended to be heated.

Nutrition: Calories: 90 kcal | Protein: 0 g | Carbs: 23 g | Fat: 0 g | Fiber: 0 g

FAQs:

Q: Where can I find dried hibiscus?
A: African, Caribbean and Latin grocers commonly stock it, often labeled as bissap, zobo or sorrel.

Q: Can I reduce the sugar?
A: Yes, adjust sugar to taste, or use honey as a natural alternative.