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Senegalese Jus de Bissap - Iced Hibiscus Tea
An iced drink made with dried hibiscus flowers. Sweetened with sugar and flavoured with orange blossom and fresh mint.
5
from 1 vote
Prep Time
2
minutes
mins
Cook Time
15
minutes
mins
Resting Time
3
hours
hrs
Course
Drinks
Cuisine
Senegalese
Servings
1.5
litre
Ingredients
1x
2x
3x
50
g
dried hibiscus flowers
60
g
white sugar
1500
ml
boiling water
¼
teaspoon
orange blossom water
Ice and fresh mint leaves to serve
Instructions
Quickly rinse the dried hibiscus under running cold water to remove any dirt.
Bring a pot of 1500ml of water to a rolling boil then turn off the heat.
Immediately add the hibiscus and make sure it’s all submerged in the water.
Let the hibiscus steep for 15 minutes then drain out the hibiscus.
Add the liquid back to the pot. It should be a deep red colour. Add the sugar and stir until dissolved
Taste and adjust the amount of sugar until you are happy with the sweetness.
Add the optional orange blossom water. Stil well.
Decant the juice into a sterilised jug or bottle and add to the fridge for at least 3 hours.
Serve your Jus de Bissap over plenty of ice and garnish with some fresh mint.
Tried this recipe?
Mention
@mikeronm
or tag
#theveganplanetkitchen
!