Wellness Origin HubHibiscus iced tea, from bissap to agua de jamaica
Dried hibiscus flowers make a deep red, tart iced tea that is drunk from Senegal to Mexico. One recipe, three traditions.
In Senegal it is bissap, in Jamaica sorrel at Christmas, in Mexico agua de jamaica at every taco stand. The flower is the same, Hibiscus sabdariffa, and so is the idea: steep, sweeten, chill.
How to make it
- Bring the water to a boil, add the hibiscus and the ginger, and turn off the heat.
- Steep for 10 minutes. Longer makes it more tart and slightly bitter.
- Strain, stir in the sugar while it is warm, and add the lime juice.
- Chill for at least an hour and serve in tall glasses over ice with a sprig of mint.
Three ways it is drunk
| Tradition | Where | What goes in |
|---|---|---|
| Bissap | Senegal, West Africa | Mint, sometimes orange blossom water |
| Sorrel | Jamaica, Caribbean | Ginger, allspice, cloves |
| Agua de jamaica | Mexico | Lime and a lot of ice |
Photograph: William Brawley, CC BY 2.0
