For 1 litre of ginger bissap: 30 to 40 g of dried hibiscus flowers, 1 litre of water, 100 to 130 g of sugar and 30 g of fresh ginger, about a thumb-sized piece. Steep for 15 to 20 minutes, then chill.
Ginger adds a little spicy warmth to bissap, the West African hibiscus flower drink. The result: deep red, tangy, with character. It is one of the best-loved variations.
Ingredients
| For 1 L | For 2 L | For 5 L | |
|---|---|---|---|
| Dried hibiscus flowers | 30 to 40 g | 60 to 80 g | 150 to 200 g |
| Water | 1 L | 2 L | 5 L |
| Sugar | 100 to 130 g | 200 to 260 g | 500 to 650 g |
| Fresh ginger | 30 g | 60 g | 150 g |
Time: 15 minutes of prep, 20 minutes of steeping, 2 hours in the fridge.
Method
- Rinse the flowers in cold water to remove any dust.
- Peel the ginger and cut it into thin slices or grate it. The finer it is, the stronger the taste.
- Bring the water to a boil with the ginger for 5 minutes.
- Add the flowers, turn off the heat and let steep for 15 to 20 minutes.
- Strain through a fine sieve or a clean cloth.
- Add the sugar while it is still hot and stir well.
- Let cool, then refrigerate for at least 2 hours. Serve well chilled, over ice.
Frequently asked questions
How much ginger per litre?
About 30 g, a thumb-sized piece. For a spicier taste, go up to 50 g.
Do I need to peel the ginger?
Yes, it is better: the skin can give a slightly earthy taste. A small knife or the back of a spoon is enough.
How long does homemade ginger bissap keep?
About 3 days in the fridge, in a closed bottle or carafe. The ginger flavour gets stronger over time.
Can I use ground ginger?
Yes, use 1 teaspoon per litre. Fresh ginger gives a livelier, cleaner taste.
Want to skip the measuring?
The Homemade Bissap Kit contains pre-measured sachets (1 sachet = 1 litre) and a pitcher that measures the water and sugar. Nothing to weigh, nothing to strain.
And if you'd rather drink right away: Olloa bissap in a 500 mL bottle, made in Québec.