Hibiscus Tea (Egypt) – a delicious recipe with flowers, cold water, sugar, flavorings, mint, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Briefly rinse the dried flowers in cool water.
2
In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3
Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).
4
Stir in the sugar.
5
Add any other flavorings (if desired).
6
Add ice and chill completely.
7
May be served over ice as well.
8
Note: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.
9
Also called l'Oseille de Guinee, Guinea Sorrel, and Karkade.
108
kcal
Calories
28
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 -3 cups dried hibiscus flowers (often called red sorrel or roselle), 2 quarts cold water, 1 -2 cup sugar, 1-2 of the following optional flavorings, and more.
Yes, Hibiscus Tea (Egypt) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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