Chilled Hibiscus Bissap with Mint and Ginger

What you need

• 2 l (8 1/2 cups) water
• 100 g (3 1/2 oz) dried hibiscus flowers, bissap or sorrel
• 40 g (1 1/2 oz) fresh ginger, sliced
• 1 handful fresh mint, plus sprigs for serving
• 150 g (3/4 cup) granulated sugar, or to taste
• 1 tsp vanilla extract, optional

Method

Restated from the original video

1. 1

   Bring the water to a boil in a large pot.

2. 2

   Meanwhile, put the hibiscus in a colander and rinse it under cold water to wash off any dust.

3. 3

   Add the hibiscus and ginger to the boiling water and turn off the heat.

4. 4

   Add the mint, cover the pot and steep for 30 min. The liquid turns deep ruby red.

5. 5

   Pour through a fine sieve into a jug, pressing on the flowers to squeeze out the liquid. Discard the solids.

6. 6

   Stir in the sugar while the liquid is still warm, until dissolved. Taste and add more sugar if it is too tart.

7. 7

   Stir in the vanilla, if using.

8. 8

   Chill in the fridge until cold, about 2 hours.

9. 9

   Serve over ice with a sprig of mint. Keep in the fridge for up to 4 days.

Imported from anerdcooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.