Senegalese bissap juice – iced hibiscus infusion
Bissap juice is a fresh and tangy Senegalese drink, made with dried hibiscus flowers, mint, sugar, orange blossom, and vanilla. An alcohol-free, fragrant and very thirst-quenching iced infusion.
Pour: 6 personnes
Ingredients
- 50 g red bissap flowers or dried hibiscus flowers washed and drained
- 1,5 l water
- 6 tablespoons sugar Adjust to taste
- 3 tablespoons fresh mint leaves
- 1 tablespoon orange blossom water
- 2 Vanilla sugar packets
Préparation
- Rinse the bissap flowers quickly with cold water and drain them.
- Bring 1.5 l of water to the boil in a saucepan.
- Add the bissap flowers and mint leaves.
- Let it boil gently for 10 minutes.
- Remove from heat and let steep until cool.
- Filter the first time to remove the flowers and mint.
- Leave to decant for a few minutes, then filter a second time if necessary to obtain a cleaner juice.
- Add the sugar, vanilla sugar and orange blossom water. Mix until completely dissolved.
- Pour into a bottle or carafe.
- Set aside in the refrigerator for at least 2 hours before serving chilled.
Notes
Adjust the amount of sugar to your liking: bissap is naturally tart. For a more tonic version, add fresh ginger during the brew. For a lighter version, make a less sweet bissap and serve it with ice cubes or sparkling water. Bissap juice can be kept for two to three days in the refrigerator in a clean, closed bottle.
