For 1 litre of bissap: 30 to 40 g of dried hibiscus flowers, 1 litre of water, 100 to 130 g of sugar and a few mint leaves. Steep for 15 to 20 minutes in hot water, then chill.
Bissap (also called hibiscus juice, karkadé, sorrel or agua de jamaica depending on the country) is made with the dried flowers of the hibiscus plant, also known as roselle. Here is the classic version, as it is made in West Africa.
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 mint | 1 small handful | 2 handfuls | 1 bunch |
Time: 10 minutes of prep, 20 minutes of steeping, 2 hours in the fridge.
Method
- Rinse the flowers in cold water to remove any dust.
- Bring the water to a boil, add the flowers and the mint, then turn off the heat.
- Let steep for 15 to 20 minutes. Any longer and the taste gets stronger and more tart.
- 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 many hibiscus flowers per litre?
Between 30 and 40 g. Start with 30 g, then add more if you like a more intense taste.
How long does homemade bissap keep?
About 3 days in the fridge, in a closed bottle or carafe.
Can you make bissap with less sugar?
Yes, adjust to your taste. The sugar balances the natural tartness of the flower.
What is the difference between bissap and hibiscus?
None: bissap is the drink made with hibiscus flowers. The name changes from country to country.
Want to skip the measuring and straining?
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 it right away: Olloa bottled bissap, made in Québec.