Recipe: BISSAP JUICE

Ingredients

1.5l of water
200 g of dried bissap (or hibiscus flower)
1 lime (if desired, to taste)
100g of sugar (80 to 120g depending on your taste)
2 sachets of vanilla sugar (or 2 vanilla sticks, if you don’t want to sweeten too much)
1 bunch of fresh mint

FOR: 1.5l of juice

Instructions

PREPARATION TIME: 10 MN
COOKING TIME: 15 minutes
TOTAL TIME: 25 MN

Preparation time: 25 min
Cooling time: 2h ambient temperature + minimum 4h (or overnight) in the refrigerator

Bring 1.5l of water to a boil, then turn off the heat. Infuse the dried hibiscus flowers in boiling water off the heat for 15 minutes. Filter and remove them. Leave to cool for 2 hours at room temperature.
Rinse and chop the fresh mint.
Add the sugar, the vanilla sugar (or the split vanilla sticks, after having cut them in half, having scraped the inside to pour the black grains into the preparation, before adding the remaining skin), the chopped mint and lime juice to the infusion and mix. Filter the preparation.
Pour everything into a carafe and put in the refrigerator for at least 4 hours.
Serve very chilled.

Bissap juice can be kept for a maximum of 7 days in the refrigerator

(Kitchen towel: Ardmore Design, pitcher and glasses: Chabi Chic, spoon: Caravane Paris)