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

Ingredient Substitutions

• Instead of Dried hibiscus flowers (sour tea): Hibiscus tea bags, Dried roselle petals
• Instead of Water: Cold filtered water

Equipment Needed

• Large pot or kettle (2 L capacity)
• Carafe or heat‑proof pitcher (2 L)
• Fine mesh strainer or cheesecloth
• Bottle or jug for storage
• Wooden spoon or ladle (optional)

Critical Steps — Do Not Skip

• Rinsing the hibiscus to remove dust and impurities.
• Boiling the mixture to extract color and flavor.
• Steeping for the full 3 hours for maximum benefit.

Chef Tips from the Video

• Use fresh, high‑quality dried hibiscus for the brightest color.
• A splash of fresh orange juice or a few mint leaves adds a refreshing twist.
• Serve over crushed ice for a classic West African bissap experience.

Troubleshooting

Storage

Refrigerator: Up to 5 days in a sealed bottle.

Freezer: Can be frozen in ice‑cube trays for up to 2 months; thaw before drinking.

Room temperature: If kept in a cool, dark place, safe for up to 12 hours but flavor will degrade.

Make-Ahead Tips

• Brew a large batch and store in the fridge for up to 5 days.
• For a sweeter version, add a natural sweetener (honey, agave) after cooling.
• Freeze portions in ice‑cube trays for quick iced‑tea servings.