What is BISSAP?
BISSAP (beesap) is the general West African name for the beverage made from the calyces of the Roselle Hibiscus flower. Native to Africa, the Roselle Hibiscus is thought to have made its way to the Caribbean Islands in the early 16th century and Asia by the 17th century. It is a popular ingredient in many cuisines across the globe, and its most common use is as the tangy, red beverage made from its calyces.
The Roselle beverage has many names. Most French speaking West African countries call Bissap. Ghanaians call it Sobolo, Nigerians as Zobo, Sudan and North Africa as Karkade, Caribbeans as Sorrel, Namibia as Mutete, Mexicans as Agua de Jamaica and the list goes on.
The beauty of the Roselle beverage is its versatility. It can be enjoyed as a warm soothing beverage, a refreshing and thirst-quenching cold drink or a fun cocktail. It can be made plain (sugar and water), or as a blended beverage of spices, juices and alcohol.
Our West African inspired BISSAP Rouge recipe blends the Roselle Hibiscus with ginger, spearmint, vanilla and lemon for a refreshing and delicious taste of zest and spice.
