Bissap Tea with Recipe

Bissap Tea  with Recipe



Hibiscus Flower

Bissap juice is a well known drink in Africa, especially in West Africa. From Senegal to Guinea Bissap is sold on every busy street. This drink is not only popular in Africa, because also Asia ,Caribbean, and I also drank it in Mexico. It is basically the juice of the hibiscus flower chilled or frozen into a slush.....with lots of sugar.

Bissap Plant

Made from the dried red flowers of Hibiscus sabdariffa, a variation of the hibiscus plant.". It is often called the "national drink of Senegal". Every busy street, train station, bus depot, and stadium will have its bissap vendors selling the drink. The dried flowers can be found in every market. Bissap is equally popular in many neighboring countries of Western Africa: both the flower and the beverage are also known as l'Oseille de Guinée, Guinea Sorrel, and Karkadé. In Arabic-speaking countries, such as Egypt and Sudan, they are called Karkaday. The dried flowers are often called dried red sorrel, sorrel, or roselle.

Making this iced tea is very easy, easy. It is a must for your next BBQ or pool party - serve it in place of lemonade . Your guest will love this African drink made from flowers. Not only does it taste good  the hibiscus tea is very Healthy. It is rich in vitamin C, and is used as an herbal method of controlling high blood pressure, tempering fevers, easing digestive problems, and improving circulatory disorders.

RECIPE

What you need

2 to 3  cups of dried hibiscus flowers

1 to 2 cups of sugar

1 or 2 of the following optional flavorings:

sprig of mint

one-half teaspoon vanilla extract

one-half teaspoon grated fresh ginger root

one teaspoon orange-flower water

one half cup lemon juice

one cup pineapple juice or orange juice

PREPARING

 Hibiscus has the potential to stain just about anything it comes in contact with including your countertop, cookware, wooden spoons, favorite jeans, etc. Keep this in mind and pick a old pot or one that doesn't stain.

Bring the 4 cups of water to a boil.Briefly rinse the flowers in cool water. Remove water from heat and add the dried flowers and sugar. Place a lid over the pot and steep for 10 minutes, stirring once or twice along the way to break down the sugar granules.

Pour the infusion through a strainer into a pitcher or jug . You are going to want to add about 3 more cups of cold water to the pitcher. Taste and adjust based on your personal preference. You can add a bit more sugar if you think you need it, or more water if you feel like the Hibiscus is too strong.

Cool completely and serve with plenty of ice in glasses garnished with a slice of lime.

Serve anytime, and especially with Ceebu Jën or any dish from Western Africa.


Video By Kadirecipes.com

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