The Hibiscus Flower Juice is a very popular drink in the Ivory Coast and you can find so many versions in different African countries and in the Caribbean. This is how we do it!
Serves: 4 people (about 1L)
20g Hibiscus Flower
3-4 Mint leaves
1-2 Star anise
Sugar (or favourite sweetener)
Add 20g hibiscus petals, 3-4 mint and 1 star anise (optional) in a pot of 800ml water and bring to the boil for 15 minutes.
Let it cool down
Strain the liquid
Add pressed juice of 1 pineapple, 1 apple and 1 mango and a squeeze of 1/4 fresh lemon EASY TIP: if you don't have much time and want to keep things simple, you can use not from concentrated fruit juices or the cold-pressed juices available in your local supermarket instead.
Adjust sweetness with sugar (or your favourite sweetener). Check if it is sweet enough. If it is too tangy, adjust accordingly.
Pour in a jug and refrigerate overnight or for at least 3 hours.
Serve chilled. Enjoy!
SUGGESTION: We add pineapple, apple and mango to our juice, because we just love these fruits. You can add whatever fruit you fancy and it will taste just as nice.
*How do you juice without a juicer? If you don’t have a juicer and you still want to use fresh fruit, fear not! You can still make the delicious hibiscus flower juice with the help of a food processor and a fine-mesh strainer. Just follow these simple steps:
Place the pieces of mango, pineapple, and apple and 1-2 cups of water in the food processor and blend.
Place a strainer over a bowl and pour the juice.
Strain the liquid for a second time with a fine-mesh strainer or, even better, a mesh cloth filter to press the pulp as much as possible.
Voilá! The Freshly pressed fruit juice is ready to be used, so go back to point 4 of the recipe and complete the final steps.
Don't forget to share your pictures of the hibiscus juice on instagram and hashtag #sacosuperfoods