Ginger Bissap

West African bissap drink made from hibiscus, fresh ginger and citrus, served thoroughly chilled.

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Ginger adds warmth to the tart hibiscus while citrus is added after steeping for a cleaner fresh flavour.

Ingredients

• 70 g dried hibiscus flowers
• 50 g fresh ginger (thinly sliced)
• 2 litres water
• 160 g caster sugar (or to taste)
• 1 orange (zest and juice)
• 2 tbsp lime juice
• 15 g fresh mint (optional)
• 4 cups ice cubes

Step-by-step method

1. Bring 1.2 litres water to a boil, then add the hibiscus, ginger and strips of orange zest.
2. Turn off the heat, cover and steep for 12–15 minutes.
3. Strain through a fine sieve into a heatproof jug.
4. Stir in the sugar while the liquid is still warm so it dissolves fully.
5. Add the remaining cold water, orange juice and lime juice.
6. Chill for at least 2 hours, then taste and adjust sweetness or dilution.
7. Serve over ice with mint if using.