Bissap as we called it in Côte d’Ivoire is flavored hisciscus juice. It has so many appellation from countries to countries and even from ethnic groups within the same country. In Côte d’Ivoirel you can not go to a party or gathering where there is no Bissap. Baptism, wedding, anniversary, house party, snack time, even if they were divorce party, you will always find bissap there. It is easy and quick to make. The best part is when it has been frozen in little bags and you have to drink it from the corners when it is defrosting and you get little bissap ice chips melting in you mouth. Oh la la!
( Bissap in bag. Picture from O’Plerou)
Ghanaian call it Sobolo, Jamaican call it Sorrel juice. To make the Bissap, there are so many variant. Apart from the Hibiscus leaves and sugar you can add so many flavors to it such as ginger, mint, passion fruit, pineapple, lime and more. Personally, I do not like to add ginger as it is strong and overpowering. Bissap should be serve very cold and on ice will be “extra perfect”. To make my Bissap, I use other fruits peels instead of the pulp. I feel like to peel holds most of the aroma than the actual fruit. For now on instead of throwing away fruits’ peel after making a fruit salad, you can just freeze them and use them later.
- 1 cup dried hibiscus leaves
- 8 cup water
- 1 cup white and brown sugar
- 1 large string of pineapple peel
- 1 orange peel
- 1/2 mango peel
- Mint leaves
- 4 lime juice
- Into a pan put hibiscus, mint, and peels.
- Add water and boil it for 10 mins.
- Remove from heat and add sugar.
- Add lime juice.
- Filer the juice.
- Let it cool down for 30 mins and serve on ice or keep it refrigerated.
For the people following a low sugar diet try out our Hibiscus Mango Tea to get all the benefits from the hibiscus. Hisbiscus leave are energy booster, help in weight loss, reduces blood pressure, cold reliever and anti-aging.