Bissap Rouge Hibiscus Punch Food

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.

BISSAP

Steps:

• Rinse the leaves in cold water to get rid of dirt.
• Bring 1 liter of water to a gentle simmer in a large pot.
• Put in the Bissap dried flower and ginger and allow the water to come to a strong boil. Boil for some minutes.
• Turn off the heat and pour the juice through a sieve into a large bowl
• Return the Bissap flower to the pot and cover with another liter of water.
• Strain this second batch of juice into the first batch of juice.
• Continue adding fresh water and straining until the color lightens.
• Sieve all of the juice one more time.
• Add sugar and flavor.
• Chill the juice in the refrigerator or serve over ice.

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.

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.

BISSAP ROUGE (HIBISCUS PUNCH)

Steps:

• 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.

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.