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)
INGREDIENTS:
20g of SACO Hibiscus Flower
800ml Water
3-4 Mint leaves
1 Mango
1 Pineapple
1 Apple
¼ Lemon
1-2 Star anise
Sugar (or favourite sweetener)
METHOD:
Add 20g hibiscus petals, 3-4 mint, and 1 star anise (optional) in a pot of 800ml water and bring to a 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.
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!
EASY TIP: if you don't have much time and want to keep things simple, you can use concentrated fruit juices or cold-pressed juices available in your local supermarket instead.
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.
Have you made something delicious with SACO Hibiscus Flower?
Share your creation with us on Instagram and tag @sacosuperfoods
