Bissap
Bissap is a Wolof term that refers to a species of hibiscus called Hibiscus sabdariffa. This plant is more commonly called Guinean sorrel or reed. It is a sweet drink made from hibiscus flowers, bissap has the same blood-red appearance as Ribena and a taste not too dissimilar.
Ingredients
- 1 ⅓ cups filtered water
- 1 ⅓ cups granulated sugar preferably organic
- 3 single-serve bags 35 grams each hibiscus tea
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon orange blossom water
- 1 bunch fresh mint
- Sparkling water for serving (see note below)
Instructions
- Make the syrup: In a small saucepan, combine the water and sugar and bring to a simmer over high heat, stirring to dissolve the sugar.1 ⅓ cups filtered water, 1 ⅓ cups granulated sugar
- Remove the pan from the heat and add the tea bags. Let them steep for 10 minutes, then remove and discard the tea bags.3 single-serve bags
- Stir in the ginger and orange blossom water and let the ginger steep for five minutes. Strain the hibiscus syrup through a fine sieve into a glass measuring cup and let cool completely.2 teaspoons finely grated fresh ginger, 1 teaspoon orange blossom water
- To serve, fill a 12-ounce glass one-third of the way with ice, then pour 1 ounce hibiscus syrup over the ice. Bruise 4 mint leaves by clapping them between your palms, then put them in the glass and stir. Fill the glass with sparkling water, stir and enjoy.1 bunch fresh mint, Sparkling water
Notes
Bissap is a Wolof term that refers to a species of hibiscus called Hibiscus sabdariffa. This plant is more commonly called Guinean sorrel or reed. It is a sweet drink made from hibiscus flowers, bissap has the same blood-red appearance as Ribena and a taste not too dissimilar.
Use a sparkling water that has vigorous bubble retention, like Perrier or Gerolsteiner.
Nutrition
Calories: 18kcal
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