Sirop de Bissap (Roselle Syrup) is a traditional Mauritanian recipe for a classic syrup made from hibiscus (roselle or bissap) flowers that is used on desserts or to flavour tea. The full recipe is presented here and I hope you enjoy this classic Mauritanian version of: Roselle Syrup (Sirop de Bissap).
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Bissap is imported into Mauritania from neighbouring Senegal. As well as being used to make the drink, Jus de Bissap it is also made into a syrup for sweetening teas and pouring over sweetmeats.
Ingredients:
150g dried red hibiscus (roselle) flowers
1.5l water
1kg sugar
Method:
Soak the flowers for a few minutes in warm water to wash then drain.
Boil the water in a pan, add the flowers and take off the heat. Set aside to infuse for 10 minutes then strain (you can dry the flowers in the sun or in an oven for re-use [they can be re-used up to 5 times]).
Return the coloured juice to the pan, add the sugar and heat gently until the sugar has dissolved. Bring to a boil and cook until the liquid level has reduced by 1/3.
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