Mint, Pineapple and Apple Bissap Juice

Ingredients

• 200 g Dried hibiscus flowers (Rinsed quickly under cold water)
• 2 L Water (Preferably filtered water)
• 15 g Fresh mint leaves (About a small handful, lightly packed)
• 150 g Fresh pineapple, diced (About 1 cup diced)
• 150 g Apple, peeled and diced (One medium apple, coreless)
• 150 g Granulated sugar (Adjust to desired sweetness)

Instructions

1. Boil water and steep hibiscus flowers

   Bring the 2 L of water to a boil in a saucepan. Add the dried hibiscus flowers, reduce the heat and let simmer gently for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: 100°C

2. Add mint and let steep

   Remove the saucepan from the heat, stir in the mint leaves, cover and let steep for 10 to 15 minutes (average 12 minutes).

   Time: PT12M

3. Strain the juice

   Pass the mixture through a fine sieve or cheesecloth into a pitcher, pressing gently to extract as much liquid as possible. Discard the solid residues.

   Time: PT5M

4. Cool the juice to room temperature

   Let the strained juice sit at room temperature until it is warm, about 30 minutes.

   Time: PT30M

5. Add the fruit

   Add the pineapple and apple dice to the cooled juice, stir gently and let infuse for 15 minutes.

   Time: PT15M

6. Sweeten the juice

   Pour the granulated sugar into the mixture, stir until fully dissolved. Taste and adjust sweetness if needed.

   Time: PT5M

7. Refrigerate before serving

   Place the pitcher in the refrigerator for at least 1 hour so the juice is well chilled. Serve very cold, optionally garnished with a few mint leaves.

   Time: PT1H

   Temperature: 4°C

Nutrition Facts

Calories

95

Protein

0.5 g

Carbohydrates

24 g

Fat

0 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Dried hibiscus flowers: Dried rose petals, Dried cranberries
• Instead of Water: Mineral water
• Instead of Fresh mint leaves: Fresh basil, Lemongrass leaves
• Instead of Fresh pineapple, diced: Mango, Papaya
• Instead of Apple, peeled and diced: Pear, Peach
• Instead of Granulated sugar: Honey, Agave syrup

Equipment Needed

• Large saucepan
• Fine sieve or cheesecloth
• Pitcher or carafe
• Wooden spoon
• Kitchen knife
• Cutting board

Critical Steps — Do Not Skip

• Boil water and steep hibiscus flowers for 5 minutes
• Let mint steep 10‑15 minutes without residual heat
• Strain carefully to remove all flower residues
• Fully dissolve the sugar before serving

Chef Tips from the Video

• Use high‑quality hibiscus flowers, deep red, to achieve a vivid color.
• For a sparkling version, replace 500 ml of water with sparkling water just before serving.
• Add a few drops of vanilla extract or orange blossom water for an extra aromatic note.

Troubleshooting

Storage

Refrigerator: Store in a closed carafe for 3 to 5 days in the fridge.

Freezer: Not recommended; fruit texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the hibiscus concentrate (flowers + water) the day before and keep it refrigerated.
• The fruit can be added just before serving to prevent them from becoming too soft.