If you enjoy the tart floral flavor of hibiscus tea, you'll like this unique punch called bissap rouge in Senegal. You can find dried hibiscus (also called roselle or sorrel) in Asian, Mexican, and Caribbean speciality markets, or order online at www.mexigrocer.com.

Recipe by Cooking Light April 2003

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Recipe Summary

Yield:
8 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and hibiscus in a large nonaluminum Dutch oven. Cover and let stand 2 hours. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Strain through a sieve, reserving punch; discard solids. Add sugar, stirring until sugar dissolves; chill.

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Nutrition Facts

66 calories; protein 0.2g; carbohydrates 16.9g; calcium 4mg.
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