Hibiscus Juice
Hibiscus flower juice is a popular drink in Ivory Coast, and you'll find versions of it across West Africa and the Caribbean. The deep red colour comes from boiling dried hibiscus petals, and the sweetness comes from fresh fruit juice. This version uses pineapple, mango, and apple, but you can use whatever fruit you have. The juice needs to chill for at least three hours after you make it, so plan ahead if you're serving it for something specific. Good for summer gatherings or when you want something cold and fruity that isn't a smoothie.
Ingredients
- 20g 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 hibiscus petals, 3-4 mint leaves, and 1 star anise (optional) to a pot of 800ml water and bring to 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 ¼ fresh lemon.
- Adjust sweetness with sugar or your favourite sweetener. Check if it is sweet enough — if 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, you can use concentrated fruit juices or cold-pressed juices from your local supermarket instead.
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The product behind this recipe
Ivory Coast, West Africa
Dried Hibiscus Flowers
Naturally dried flowers
