Bissap is a very popular drink in West Africa, Egypt, Sudan, and many other countries around the world. It is made from dried hibiscus flowers, also known as “Roselle flowers,” which are boiled in water with sugar and sometimes spices.
A Brief History of Bissap
The history of bissap dates back centuries, when it was used medicinally for its diuretic and refreshing properties. Over time, this drink became a staple in West African cuisines and has since been exported to many other countries. Bissap is often served at celebrations and ceremonies, particularly at weddings and religious festivals.
In addition to its refreshing taste, bissap is rich in antioxidants, vitamin C, and minerals. It is often consumed cold in summer and hot in winter, making it a versatile drink for all seasons.
Ingredients
- 2 cups dried hibiscus flowers (Roselle)
- 2 liters water
- 200g sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional)
- Fresh mint leaves for garnish
Instructions
- Rinse the dried hibiscus flowers under cold water.
- Bring the water to a boil in a large pot.
- Add the hibiscus flowers and let them simmer for 10-15 minutes.
- Strain the liquid through a fine sieve, discarding the flowers.
- Add sugar while the drink is still hot and stir until dissolved.
- Add vanilla extract if using.
- Let cool, then refrigerate. Serve cold over ice with fresh mint.
Bissap can be kept refrigerated for up to one week. You can also add a splash of ginger juice or lime for an extra zesty flavor!