Ingredients
The recipe uses these fresh components:
- White Bissap Flowers : Dried hibiscus flowers (white variety).
- Fresh Pineapple : Peeled and diced.
- Fresh Oranges : For the juice.
- Fresh Mint : A blend of peppermint and classic mint leaves.
- Sweeteners : Sugar and vanilla sugar.
- Herbs : Orange blossom water.
- Water : For infusion.
Preparation Steps
1. Infuse the aromatics
- Bring a pot of water to a boil, then turn off the heat.
- Add the dried bissap flowers and the fresh mint leaves in hot water.
- Cover the pot and let it steep for about 30 minutes to extract all the flavors.
2. Extract fruit juices
- While the base is infusing, squeeze the fresh oranges to obtain pure juice.
- Pass them pineapple chunks in the centrifuge (or blend and filter them) to obtain a smooth liquid.
3. Mix and season
- Filter the bissap and mint infusion using a fine (Chinese) strainer twice to ensure that it is perfectly clear.
- Add theorange blossom water, the vanilla sugar and the sugar classic with lukewarm infusion. Mix well.
- Pour it pineapple juice fresh and orange juice.
- Mix everything carefully until the sugar is completely dissolved.
4. Refrigerate and serve
- Transfer the juice to a carafe and place it in the refrigerator until very cold.
- Serve in glasses, possibly garnished with a sprig of mint or a slice of orange.