Bissap: preparing and storing a balanced hibiscus infusion

Photo credit: Jen Arrr — Wikimedia Commons, CC BY-SA 2.0. Photo cropped.

Bissap is an infusion of dried hibiscus calyces enjoyed across many West African countries. Its balance depends on dosage, steeping time and added sweetness.

A one-carafe base

• 40 to 60 g dried hibiscus per litre of water
• Sugar or another sweetener to taste
• Optional mint, ginger or citrus
• A fine strainer and clean bottle

Two methods

1. Briefly rinse the calyces to remove possible dust.
2. For a hot infusion, add near-boiling water and steep for 10 to 15 minutes; for a cold infusion, refrigerate for several hours.
3. Strain carefully, taste and sweeten gradually.
4. Cool promptly and refrigerate in a clean container.

Practical tip

Bissap is naturally tart. Start with little sugar. Homemade drinks contain no preservative, so prepare manageable quantities.

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FAQ

How long does bissap keep?

Keep it refrigerated in a clean container and consume promptly. Discard it if its smell, flavour or appearance changes.