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Total Time 25 mins
Course Drinks
Cuisine Senegalese
Servings 16 serving


  • 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)


  • 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. Remove the pan from the heat and add the tea bags. Let them steep for 10 minutes, then remove and discard the tea 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.
  • 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.


Use a sparkling water that has vigorous bubble retention, like Perrier or Gerolsteiner.