Bissap is a ruby-red drink made with dried hibiscus flowers. It tastes fruity and tangy, a bit like cranberry. In English it is often called “hibiscus drink” or “sorrel”. At Olloa, we make it in Québec and bottle it, ready to drink.
What is bissap?
Bissap is an infusion of dried hibiscus flowers (Hibiscus sabdariffa). It is made from the red, fleshy part of the flower, the calyx. Once steeped, the flowers give a deep red drink, with no added colouring. It is sweetened with sugar and often flavoured with mint, lemon, ginger or vanilla, depending on the recipe.
Bissap comes from West Africa, where almost every family makes it. It is served at celebrations, christenings and weddings, or simply on a hot day. Today it is enjoyed all over the world.
What does bissap taste like?
Bissap tastes fruity and tangy, with a slight dryness, like tea. Many people compare it to cranberry, pomegranate or red berries. The sugar balances the natural tartness of the flower. Served ice cold, it is very refreshing.
The taste changes with the recipe:
- More flowers: a stronger, more tart taste.
- Mint: a fresh finish.
- Ginger: a little spicy kick.
- Lemon: brighter and more thirst-quenching.
Olloa bissap is made with hibiscus flowers, mint and lemon juice: fruity, fresh, with a beautiful red colour.
What is bissap called in English?
In English, bissap is usually called “hibiscus drink” or “hibiscus juice”. In the Caribbean, the same drink is known as “sorrel”, especially around Christmas. The plant is called “roselle”. Served hot, it is “hibiscus tea”. The word “bissap” itself is more and more widely understood.
Bissap, zobo, karkadé: one flower, many names
| Name | Where you hear it |
|---|---|
| Bissap | West Africa, French-speaking countries |
| Zobo, sobolo | Nigeria (zobo), Ghana (sobolo) |
| Foléré | Central Africa |
| Karkadé | Egypt, Sudan and Arab countries |
| Sorrel | The Caribbean, especially at Christmas |
| Agua de jamaica | Mexico and Latin America |
| Hibiscus drink | English-speaking countries |
It is always the same red flower.
How to serve bissap?
- Well chilled, over ice.
- Topped with sparkling water, for a lighter version.
- With a mint leaf or a slice of lemon.
- For entertaining: in a pitcher, next to grilled meats and spicy dishes.
Is bissap sweet?
Yes, usually. Traditional bissap is sweetened, and so is Olloa: 63 g of sugars per 500 mL bottle. It is a treat drink, like fruit juice: one bottle is about 2 glasses.
Homemade or ready-to-drink bissap?
At home, you have to steep the flowers, strain, sweeten, cool, then find bottles. Every step is in our classic bissap recipe. Our Homemade Bissap Kit, with pre-measured sachets, is coming soon.
Rather drink it right away? Olloa does it all for you: the bissap arrives ready to drink, in a 500 mL bottle, always with the same taste.
Where to buy bissap in Montréal and Québec?
Olloa makes a ready-to-drink bissap with no added colouring: the red comes from the flower.
- Discovery Pack, 5 bottles: the best way to try it.
- Olloa Club: 10, 15 or 20 bottles delivered every month.
- Founder’s Passport: 12 months of bissap, 10 bottles a month.
- Events: from 36 to 180 bottles for a wedding, a christening or the office.
Delivery anywhere in Québec, free from $49.90. Free pickup at 1780 rue Décarie, in Saint-Laurent (Montréal).
How to store bissap?
Unopened Olloa bottle: 3 months in the fridge or 6 weeks at room temperature, away from light. After opening, keep it in the fridge and serve well chilled. Homemade bissap keeps about 3 days in the fridge.
More questions? Check our FAQ or write to us at contact@olloa.ca.