Beninese cuisine, Cuisine libérienne, Cuisine nigériane, Drinks, Ghanaian cuisine, Ivorian cuisine, Mali cuisine, Senegalese cuisine, Togolese cuisine

Sobolo (Sorrel) Drink (hibiscus flowers) with pineapple and mint

10 cup water

2 cup dried hibiscus flowers

1 pineapple

1 bunch fresh mint, washed thoroughly

1-2 cups sugar, or to taste

Wash the pineapple, peel, core and slice

Bring 10 cups water, mint, hibiscus flowers and the pineapple skin to a boil in a medium stockpot.

Boil for10 – 15 minutes, or until the color becomes a deep, purplish red.

Remove from heat and allow mixture to cool.

 

As soon as the mixture is cool enough to handle, remove mint and discard.

Strain the bissap into a large bowl. 

Add sugar (to taste).

Stir until sugar dissolves completely.

Bottle the bissap and chill thoroughly.

Serve over ice, garnished with a sprig of fresh mint and/or a squeeze of lime.

Stay tuned for decadent bissap cocktail recipes later this week!

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