Senegalese · drink

Bissap (Hibiscus and Mint Infusion)

Bissap (Hibiscus and Mint Infusion) reads sourness 6.6, citrus 6.3 and sweetness 6.2 on Palate's 0–10 flavor X-ray — a Senegalese drink, about 3 hr 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sourness 6.6 · Citrus 6.3 · Sweetness 6.2 · Herbaceous 4.5 · Floral 3.9 · Allium 3.3 · Warm Spice 2.6 · Fruity 2.2 · Bitterness 0.5 · Earthy 0.5

What's in it (8)

Time & effort: about 3 hr 35 min (10 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 27.3 kcal, 0 g protein, 0 g fat, 7 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Rinse the dried hibiscus calyces in cold water and lift them out of the grit.
  2. Bring the 2 litres of water to a rolling boil, about 5 minutes, then take the pan off the heat.
  3. Add the hibiscus, the mint, the split vanilla pod and the grated ginger, cover, and steep 20 to 30 minutes. Do not boil the calyces: hard-boiled bissap turns brownish and tastes stewed rather than bright and cranberry-sharp.
  4. Strain through a fine sieve lined with muslin, pressing the calyces gently rather than wringing them, about 3 minutes.
  5. Stir the sugar into the still-warm liquid until it has completely dissolved, about 2 minutes, tasting as you go; bissap is usually served sweeter than a Western palate expects.
  6. Stir in the lime juice.
  7. Chill at least 3 hours.
  8. Serve very cold over ice.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.