Bisap

 Bisaap

Spiced Hibiscus & Ginger

MAKES ABOUT 2 LITERS

My first memory of bisaap was in Benin, a francophone country neighboring Nigeria where I spent my sarly teens. Kids and adults alike would rush to the lady holding a bucket sitting on top of a tightly wrapped sloth resting on her head as she called out, "Bisuup! Bisanph She would gracefully lower her bucket and distribute crimson-colored frozen blocks of hibiscus juice wrapped in cellophane. We would each buy a bag or two and rinse it with water before biting off the tip to quench our thirst with elated desperation. It was always so refreshing, with a little heat lingering on the lips and at the back of the tongue from the generous amount of warming ginger. Zesty and a little tart, hibiscus is a cross between cranberry and pomegranates; it was like nothing I had ever tasted and I fell in love instantly! My version is naturally sweetened with pineapple and apples, fragrant and warming with spices and ginger.

100g dried hibiscus

100g piece of ginger, roughly chopped

1 pineapple, peeled, cored and cut into small chunks

3 sweet apples, cored and cut into small chunks

6 clementines or 3 sweet oranges, peeled, segmented and

6 cloves

2 cinnamon sticks

1 star anise

TO SERVE

1 orange, 1 lemon and 1 lime, thinly

sliced Light brown sugar or your favorite sweetener (optional)

Champagne or rum (optional)

YOU WILL NEED

A fine mesh strainer or cheesecloth

1. Place the dried hibiscus in a colander and rinse briefly under cold running water to remove any debris (be careful not to rinse for too long or it will lose its wonderful crimson hue). Drain and set aside.

2. Place all the remaining ingredients in a large pot and pour in 2 liters water. Bring to a boil, then reduce the heat and simmer steadily for 25 minutes.

3. Add the hibiscus and simmer for a further 10 minutes.

4. Remove from the heat and leave to steep for up to 30 minutes or until cool.

5. Using a fine mesh strainer or cheesecloth, strain the liquid into a large bowl. Discard the spices but pick the chunks of ginger, pineapple, clementine and apple from the strainer and place them in a food processor. Blend to a puree, then pour this through a clean strainer and squeeze out all the wonderful juice. Add this to the hibiscus drink and discard the pulp.

6 Place the citrus slices in a jug, pour in the juice and chill in the fridge before serving. Sweeten, if you like, or serve with a dash of rum or top with champagne, as I do at dinner parties, Christmas and New Year!

For a warm drink or tea, reheat in a saucepan over a medium heat.