Hibiscus, scientifically known as hibiscus sabdariffa, is a plant widely known for its medicinal purposes and can be used for teas or drinks as well as for external purposes such as hair remedies. It is an ayurvedic plant that has extraordinary benefits for humans. It contains essential nutrients and minerals that boost one’s immune system.
Every part of the plant has medicinal value, especially its leaves and flowers. Zobo is the Hausa word for hibiscus, hence the popular Zobo tea is simply made from the plant. Sobolo is also the Ghanaian word for hibiscus. The common name for the drink, however, is Bissap. It is a very popular West African drink.
There is no standard way to make Bissap because the recipe can be fine-tuned to suit the taste of the one preparing it. Some add fruits, others do not. Some also enjoy the drink when it is very spicy.
Quick relief for colds and menstrual cramps, Hibiscus Tea also reduces the body’s cholesterol levels. It is further known to reduce high blood pressure while aiding in weight loss as well.
The preparation of hibiscus drinks or tea is not cumbersome at all. However, why go with the usual hibiscus drink when you can try hibiscus sangria or better yet Bissap with a twist.
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Hibiscus plant, Photo: The Spruce
Ingredients
½ Cup of Dried Hibiscus Flowers
1 Cup of Sugar
1 Orange (Sliced)
1 Cup of Green Grapes
1 Green Apple (Sliced)
1 Cup of Strawberries (Halved)
1 Cup of Pineapple (Diced)
1 Bottle Wine (Rosè)
Hibiscus drink and tea, Photo: Afroculture.net
Directions
Pour water in a saucepan over medium heat.
Add hibiscus flowers, stir and let it boil for 7 minutes.
Strain the juice and pour into a saucepan on medium heat.
Add sugar, stir and let it simmer for 10 minutes till it’s thick.
Take off the heat and let cool off completely.
Pour orange slices into a large mixing bowl.
Add green grapes, apples, strawberries, pineapple, red grapes or any fruit of your choice.
Pour the hibiscus syrup on it, and add the Rosè wine or any wine of your choice.
Stir and set in the fridge to chill for at least an hour.
Hibiscus sangria ready.
Serve on ice cubes.
