Iced Bissap: Tropical hibiscus to sip all summer long

🌺 Red Bissap Recipe (red hibiscus sabdariffa)

Ingredients

• 200 g of dried hibiscus flowers

• 500 ml of water

• 1 bunch of fresh mint

• 750 g of sugar

• Optional: apple or orange wedges, or a cinnamon stick

Preparation

1. Rinse the hibiscus flowers in cold water to remove impurities.

2. Bring the 500 ml of water to a boil, add the flowers, then let boil for 10 to 15 minutes.

3. Add the mint (as well as fruits or spices if desired), then let infuse for 20 to 30 minutes off the heat.

4. Strain using a fine sieve.

5. Add the sugar and mix until completely dissolved.

6. Let cool and refrigerate. Serve very chilled, over ice cubes if desired.
   
   
   
   

🍹 White Bissap: the smooth and floral version

Excerpt from the book My Africa by Chef Anto, published by Mango Editions .

Ingredients (for about 1.5 L)

• 100 to 200 g of dried white hibiscus flowers

• 1.5 L of water

• 1 bunch of fresh mint (optional)

• The juice of half a lemon

• 300 g of white sugar (to adjust according to your taste)

• A few drops of vanilla or orange blossom (optional)

Preparation

1. Rinse the flowers (and mint, if used) in cold water.

2. Boil the 1.5 L of water in a large saucepan, add the flowers (and mint), then let boil for 5 minutes.

3. Remove from heat and let cool or infuse longer for a stronger taste.

4. Filter carefully.

5. Add the sugar, lemon juice, and flavorings, adjusting to your preferences.

6. Let cool in the refrigerator and serve well chilled.
   
   
   

📸 Photo credit: @AlinePrincet