A deep crimson drink brewed from dried hibiscus flowers, sweetened and spiced with ginger and vanilla — refreshing, tangy, and deeply tied to Guinea-Bissauan hospitality.
Ingredients
100g dried hibiscus flowers (bissap)
1.5L water
150g sugar
2-inch piece fresh ginger, sliced
1 tsp vanilla extract
Juice of 1 lime
Fresh mint leaves for garnish
Instructions
1Bring water to a boil. Add dried hibiscus flowers and sliced ginger.
2Boil for 10 minutes, then remove from heat and steep for 15 minutes.
3Strain through a fine sieve, pressing flowers to extract all liquid.
4Add sugar and stir until dissolved. Add vanilla extract and lime juice.
5Cool completely, then refrigerate until cold.
6Serve over ice, garnished with mint leaves.
Did You Know?
No Guinea-Bissauan celebration is complete without a giant jug of bissap — it is the drink that says welcome more than any word can.