Inspired by the national drink of Senegal, jus de bissap is its true french name, meaning hibiscus juice. Hibiscus juice is made from the dried flowers of the hibiscus plant and is popular not only in Senegal, but many parts of Western Africa. Traditionally sold on most bustling street corners from little vending carts, it is a brilliant deep magenta color and is known to be packed with antioxidants and said to help keep the body cool. This recipe is made with the use of mint to add a lovely fresh note and there are also other suggestions for natural flavors that are popular at the base of the recipe. The perfect thirst quencher for summer, which can also be made into fabulous cocktails (cocktail recipes coming soon!).

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Hibiscus & Mint Juice

  • 2 cups of dried hibiscus flowers
  • 3 litres of water
  • ½ cup of white sugar or 1/4 cup of agave syrup
  • 6 large sprigs of fresh mint

Put the water, dried flowers, mint and sugar into a large saucepan. Bring to the boil and then lower to a simmer. I allow mine to rest on a low simmer for 15-20 minutes, topping up with a little extra water if needed. Please note if you prefer your hibiscus juice sweeter, then you can easily add more sugar to suit your taste.

Once it is cooled, strain through a sieve into a glass bottle or pitcher. Chill down in the fridge.

When ready to serve, I love to serve mine in a tall glass with ice, slices of fresh lime and a sprig of fresh mint.

Other flavor suggestions: It is also popular to add a vanilla pod with or instead of the fresh mint  or ½ teaspoon of orange blossom water.

Hibiscus and Mint Juice
Hibiscus and Mint Juice

Bon appétit x