Drinks
Bissap – red hibiscus iced tea with mint
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Dried red hibiscus calyces give this alcohol-free infusion its deep colour and fruity tartness. Sugar and mint round out this simple Senegalese home version. Serve well chilled for a refreshing drink.
Timing
- Active preparation: about 10 minutes; steeping: 20 minutes
- Cooling and chilling: about 90 minutes
- Total time: about 120 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 90 kcal
- Protein
- ≈ 0 g
- Carbohydrates
- ≈ 22.5 g
- Fat
- ≈ 0 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calyces and mint are removed. Strained infusion is approximated with unsweetened BLS fruit tea, not a measurement of dissolved hibiscus compounds. All 90 g sugar is divided among four glasses, without ice or fruit additions.
Quantity assumptions and ingredient mapping
- 1200 ml drinking water, divided · ≈ 1200.0 g · Assumed quantity / reference product
- 90 g sugar · ≈ 90.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 30 g dried red hibiscus calyces, food-grade Hibiscus sabdariffa
- 1200 ml drinking water, divided
- 90 g sugar
- 10 g fresh mint
Instructions
- Briefly rinse hibiscus in a fine sieve under cold water. Wash mint and put both in a clean heatproof container. Use only food-grade hibiscus calyces, not arbitrary garden flowers.
- Bring 600 ml water to the boil, pour over and steep covered for 20 minutes. Do not boil vigorously for a prolonged period. Strain through a fine sieve into a clean jug; discard calyces and mint.
- Dissolve sugar in the still-warm infusion and add remaining 600 ml cold drinking water. Cool for about 30 minutes, then chill in the refrigerator for at least 60 minutes. Divide among four glasses.
Tips
- Tartness varies between batches of hibiscus. Use the stated amounts first; later changes to sugar or water also change the nutrition.
- Calyces are strained out rather than eaten as whole dried flowers.
