Bissap Rouge Hibiscus Punch Recipes

HIBISCUS PUNCH

Steps:

• Combine water and ginger in a large pot and bring to a boil over high heat.
• Remove from heat and stir in Jamaica flowers and sugar until sugar is dissolved. Let steep 10 minutes.
• Strain through a fine mesh sieve into a large, heat-resistant bowl or pot.
• Stir in lime juice and set aside to cool.
• Refrigerate until ready to use.
• Serve over ice.

HIBISCUS TEA PUNCH

Steps:

• Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan. Add the tea bags and steep for 10 minutes. Remove the bags and discard. Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

HIBISCUS PUNCH

Steps:

• Add the water and dried hibiscus to a large nonaluminum Dutch oven. Cover and let stand at least 2 hours.
• Uncover the pot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes.
• Strain through a sieve, discarding the solids. Add the sugar and stir until it dissolves. Refrigerate until well chilled.
• Pour into small cocktail glasses filled with ice. Garnish, if desired.

HIBISCUS PUNCH

Steps:

• Bring 2 quarts water to a boil in a medium stainless-steel pot.
• Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.
• Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.

HIBISCUS PUNCH

Steps:

• Combine syrup and ginger ale in a large pitcher or bowl. Serve in pitcher, or pour over ice into glasses. Garnish with lemon zest.

JUS DE BISSAP (HIBISCUS TEA)

Steps:

• Briefly rinse the dried flowers in cool water.
• In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
• Stir in the sugar. Add mint and orange water.
• Add ice and chill completely. May be served over ice.