About This Dish
A deep ruby-red drink made from dried hibiscus flowers that is popular across southern Morocco and the Saharan regions. The flowers are steeped in hot water, sweetened, and served either hot or cold. When served cold with ice, bissap is one of the most refreshing drinks available during the scorching southern summers. The drink has West African origins and arrived in Morocco via trans-Saharan trade routes, making it particularly common in towns with historical links to sub-Saharan Africa like Rissani, Erfoud, and Zagora. Its tartness is beautifully balanced by sugar and sometimes mint.
Ingredients
- 50 g Dried hibiscus flowers
- 1.5 liters Water
- 100 g Sugar
- handful Fresh mint (optional)
- 1 tbsp Orange blossom water (optional)
Instructions
- 1
Bring water to a boil. Add hibiscus flowers and remove from heat.
- 2
Steep for 10-15 minutes until deeply red.
- 3
Strain, add sugar, and stir until dissolved.
- 4
Add optional mint and orange blossom water.
- 5
Serve hot, or chill with ice for a cold drink.
Tips & Tricks
- The longer you steep, the more tart and deeply colored the drink becomes.
- Adjust sugar to balance the natural tartness.
- Keeps well in the fridge for 3-4 days.