Drinks
Jus de Bissap (Hibiscus Juice)
Ingredients
- - 100 g (1 cup) dried hibiscus flowers (bissap/sorrel)
- - 1.5 litres (6 cups) water
- - 150 g (3/4 cup) sugar, or to taste
- - 1 tsp grated ginger
- - Fresh mint leaves, for garnish
- - Ice, for serving
Method
- Bring the water to a boil in a large saucepan.
- Add the dried hibiscus flowers and grated ginger, then remove from heat.
- Cover and steep for 30 minutes to extract the deep red colour and tart flavour.
- Strain through a fine sieve or muslin cloth into a pitcher, discarding the solids.
- Stir in the sugar while the liquid is still warm, adjusting sweetness to taste.
- Chill thoroughly and serve over ice, garnished with fresh mint.
Introduction: This vibrant crimson hibiscus flower drink is popular across much of Central and West Africa, made by steeping dried hibiscus petals into a tart, refreshing juice that is often sweetened and served chilled, especially during hot weather and celebrations.
Cultural Background: This vibrant crimson hibiscus flower drink is popular across much of Central and West Africa, made by steeping dried hibiscus petals into a tart, refreshing juice that is often sweetened and served chilled, especially during hot weather and celebrations.
Tips: Steep the hibiscus longer for a more intense colour and flavour, but avoid boiling it directly as this can introduce bitterness.
Variations: Add a few slices of fresh pineapple or a splash of orange juice for a fruitier variation. Naturally vegan.
Storage: Refrigerate in a sealed pitcher or bottle for up to 5 days.
Reheating: Serve cold; this drink is not reheated.
Nutrition: Per serving (approx.): 70 kcal, 0g protein, 18g carbohydrate, 0g fat, 0g fibre.
FAQs:
Q: Where can I find dried hibiscus flowers?
A: Dried hibiscus, sometimes labelled sorrel or bissap, is available at African, Caribbean and Middle Eastern grocers.
Q: Can I reduce the sugar?
A: Yes, the sugar can be adjusted freely to taste, or replaced with honey for a different sweetness profile.