Bissap hibiscus flowers



Picked and dried in the tropics, the hibiscus flowers are used to prepare a delicious red tart drink: the juice of bissap. Spread in West Africa, this delicious drink has different names: Bissap in Senegal, Da Bilenni in Mali, Ivory Coast and Burkina Faso. The Bissap is also drunk as an infusion. In Egypt, it is known as the carcadet and “Pharaohs Drink”. In Sudan, it is “Karkade Tea”. There are also Bissap drinks in Jamaica (served with ice cream and rum), in Malaysia or Thailand.



50g of red bissap leaves (hibiscus flowers),
3 SS sugar
4 sprigs of mint leaves
2 sachets of vanilla sugar.

Heat 1L of water in a pan. Add the bissap leaves and the washed mint leaves. Let it boil for a few minutes (about 5 to 10), so that the red color breaks down.
Then remove the pan from the heat and allow to cool.
Once the juice has cooled, filter it.
Leave to settle for 5 minutes and decant it. This will guarantee you to have bissap juice with no deposit.

Then add sugar or according to your tastes.
Add vanilla sugar. Mix well
Then put the juice in a bottle and put in the fridge.
Serve well fresh with ice cubes

Additional information

Weight 195 g


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