Ingredients
- Dried hibiscus flowers (Bissap): 2 cups (red variety for the classic deep color).
- Water: 1 liter (less than usual to obtain a concentrated base).
- Sugar: 500g to 750g (the high sugar content gives the “syrup” consistency).
- Aromas:
- Fresh mint: A small bouquet.
- Vanilla sugar: 2 sachets (or 1 tablespoon of extract).
- Orange blossom water: 1 tablespoon (optional, for a floral aroma).
- Banana or strawberry flavor: A few drops (very common in Senegal for a fruity touch).
- Ginger: 1 small grated piece (optional, for a spicy note).
Instructions
- Rinse the flowers: Briefly rinse the bissap flowers in cold water to remove any dust or sand.
- Boil: In a saucepan, bring 1 liter of water to the boil. Add the hibiscus flowers and fresh mint.
- Simmer: Reduce heat and simmer for 15 to 20 minutes. The liquid should become very dark and reduce slightly.
- Filter: Turn off the fire. Use a fine strainer (or clean cloth) to strain the liquid into a clean saucepan. Squeeze the flowers well to extract all the concentrate.
- Create the syrup: Add the sugar to the hot liquid. Stir well until completely dissolved.
- Add the flavors: Incorporate the vanilla, orange blossom and fruit flavors.
- Thicken (optional): If you want a thicker syrup, simmer again over low heat for 10 minutes until the syrup coats the back of a spoon.
- Cool and store: Let the syrup cool completely. Pour it into sterilized glass bottles.
Conservation advice: Thanks to its high sugar content, this syrup keeps much longer than juice. Keep it in the refrigerator for 2 to 3 weeks.