Bissap Rouge (Hibiscus Punch) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This traditional recipe is from Senegal, on the coast of western Africa. If you enjoy hibiscus tea then you will enjoy this punch. Ingredients:
8 cups water |
1 cup dried hibiscus flowers (also called roselle or sorrel) |
2/3 cup powdered sugar |
Directions:
1. Combine water and hibiscus in a large nonaluminum Dutch oven. Cover and let stand 2 hours. Bring to a boil.
2. Reduce heat and simmer, uncovered, 5 minutes. Strain through a sieve, reserving punch; discard solids.
3. Add sugar, stirring until sugar dissolves; chill.
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