Ingredients
- Hibiscus flowers: About 2 cups (500g) dried red hibiscus petals.
- Water: 2 to 3 liters.
- Sugar: 200g to 300g (adjust to your preference).
- Aromatics (The secret of flavor):
- A big bunch of fresh mint.
- Vanilla sugar (1 or 2 sachets) or vanilla extract.
- Strawberry flavor or red fruit syrup (often used by Sala to give a unique sweet depth).
- Optional: A fillet oforange blossom water.
Instructions
1. Rinse the flowers
Rinse the dried hibiscus flowers quickly in cold water to remove any dust or sand. Do it quickly so you don't lose too much color.
2. The infusion
- Boil the water in a large pot.
- Once the water is boiling, add the hibiscus flowers and the whole bunch of fresh mint.
- Let it boil for approximately 10 to 15 minutes. The water should turn a very dark red.
- Turn off the heat and let it steep for a few more minutes to fully extract the flavors of the mint and hibiscus.
3. Filtering
Using a fine sieve (or clean cloth), filter the liquid into a large container. Squeeze the flowers well to extract every last drop of concentrated juice.
4. Sweetening and flavoring
- While the juice is still warm, add the sugar, vanilla sugar and orange blossom water.
- Stir in the strawberry flavoring (it’s the classic Senegalese “street style” touch that makes this juice so delicious).
- Mix well until all the sugar is dissolved.
5. Refrigeration
Let the juice cool to room temperature, then place it in the refrigerator. Bissap Juice must be served very icy.
Presentation suggestion
For an elegant touch, serve in a glass with ice cubes and a sprig of fresh mint or a thin slice of orange. It’s the perfect refreshing drink for hot days!