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Jus de Foléré
Jus de Foléré (Roselle Syrup) is a traditional Guinean recipe for a classic drink of hibiscus flower juice that's finished with pineapple and beetroot juice to give a deep red drink. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Jus de Foléré.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+over-night infusing)
Serves:
6–8
Rating: 
Tags : Sauce RecipesVegetarian RecipesGuinea Recipes
This is the Guinean version of Senegal's Jus de Bissap (and Nigeria's zobo) and is made from dried, red, hibiscus flowers. The Guinean version is distinguished by the use of pineapple and beetroot for sweetness in the juice.
Ingredients:
500g dried red hibiscus (roselle or bissap or zobo) flowers
1 small, very ripe, pineapple
1 beetroot
juice of 1 lemon
sugar, to taste
Method:
Wash the hibiscus flowers thoroughly in a bowl of water. Drain then place in a large bowl and pour over 3l water. Cover and set aside over night.
The following morning, peel the beetroot and the pineapple then remove the pineapple's core. Chop the beetroot and the pineapple and mix in a blender.
Strain the hibiscus soaking liquid through a fine-meshed sieve lined with a double layer of muslin (the left-over hibiscus flowers can be dried in a low oven for use again).
Add the hibiscus juice to the blender and process until the mixture is smooth. Strain through a fine-meshed sieve lined with a double layer of muslin then mix this pineapple and beetroot juice with the remaining hibiscus juice.
Stir in the lemon juice then sweeten with sugar to taste, stirring until all the sugar has dissolved then bottle and refrigerate to chill.
Serve whenever you need a cold, refreshing, drink. If you want an alcoholic drink or a cocktail, mix 100ml of the juice with a measure of dark rum or whisky.
