A deep ruby-red drink brewed from dried hibiscus flowers, sweetened and spiced with mint and vanilla, served at every Guinean celebration.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: tall glass with ice
Garnishes: mint sprig, lime slice
Accompaniments: pastries, grilled meats
Instructions
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1
Rinse hibiscus flowers. Boil in water for 15 minutes until water turns deep red.
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2
Strain into a pitcher, pressing flowers to extract maximum flavor.
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3
Add sugar, vanilla, and lime juice. Stir until dissolved.
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4
Add fresh mint leaves and refrigerate until cold.
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5
Serve over ice with mint garnish.
Did You Know?
Bissap is so deeply red that Guinean grandmothers warn children not to spill it on white clothes — the stain is nearly impossible to remove.
Chef's Notes
Equipment Tips
- pot
- strainer
- pitcher
Garnishing
mint sprig, lime slice
Accompaniments
pastries, grilled meats
The Story Behind Jus de Bissap
Hibiscus tea has been consumed in West Africa for centuries, valued for its tartness and believed medicinal properties including lowering blood pressure. In Guinea, bissap is the ceremonial drink of choice, present at every baptism, wedding, and holiday.
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