Traditional Hibiscus Tea (Bissap) – Hot or Iced

Ingredients

• 30 g Dried hibiscus flowers (sour tea) (roughly the size of a wrist when held in hand; rinse before use)
• 2 L Water (filtered or spring water; use a 2‑liter carafe or pot)

Instructions

1. Gather ingredients & equipment

   Measure 30 g dried hibiscus flowers and 2 L water. Set out pot, carafe, strainer, and storage bottle.

   Time: PT5M

2. Rinse hibiscus flowers

   Place the hibiscus flowers in a fine mesh strainer and rinse under cold running water for a few seconds to remove dust.

   Time: PT5M

3. Combine hibiscus and water

   Add the rinsed hibiscus flowers to the 2‑L carafe, then pour in the 2 L of water.

   Time: PT2M

4. Bring to a boil

   Transfer the mixture to the pot and heat over medium‑high heat until it reaches a rolling boil.

   Time: PT10M

   Temperature: 100°C

5. Steep the infusion

   Remove the pot from heat, cover, and let the hibiscus steep for about 3 hours at room temperature.

   Time: PT3H

6. Strain and bottle

   After steeping, pour the liquid through a fine mesh strainer (or cheesecloth) into a clean bottle or jug, discarding the spent flowers.

   Time: PT5M

7. Cool and serve

   Refrigerate the bottled tea until chilled (about 1‑2 hours) or serve immediately over ice. Enjoy hot or cold, preferably one glass in the morning and one before bedtime.

   Time: PT5M

Nutrition Facts

Calories

5

Protein

0 g

Carbohydrates

1 g

Fat

0 g

Fiber

0 g