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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you enjoy the tart floral flavor of hibiscus tea, you'll like this unique punch called bissap rouge in Senegal. You can find dried hibiscus (also called roselle or sorrel) in Asian, Mexican, and Caribbean speciality markets, or order online . Ingredients:
8 cups water |
1 cup hibiscus pods |
2/3 cup superfine sugar |
Directions:
1. Combine water and hibiscus in a large nonaluminum Dutch oven. Cover and let stand 2 hours. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Strain through a sieve, reserving punch; discard solids. Add sugar, stirring until sugar dissolves; chill.
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