If you grew up in an African home, you probably already know this beautiful red drink we call bissap. It’s refreshing, full of flavor, and truly part of our food culture.
However, what many people don’t realize is that this same drink is enjoyed in many different countries under various names.
Across Africa, this drink goes by so many different names, each one carrying a little piece of local culture. In Cameroon, for example, we call it foléré.
Senegal and Burkina Faso use the name bissap, which is actually the most common name across West Africa. Move over to Ghana and Nigeria, and you’ll hear sobolo, zobo, or even sorrel drink. In the Congo, it’s known as Ngai Ngai.
And in the Caribbean and Latin America, people call it agua de Jamaica or Jamaica juice. And in the Congo, it’s called Ngai Ngai.
Across the Caribbean and Latin America, you’ll hear agua de Jamaica or Jamaica juice.
Different names… but the same gorgeous drink made from dried hibiscus flowers.
What Exactly Is Hibiscus Drink?
Hibiscus drink is made from Hibiscus sabdariffa, also known as roselle or “Oseille de Guinée.”
It grows beautifully in tropical climates, especially in West Africa, and has been used for generations to make teas, drinks, and even traditional remedies.
Depending on the country, the recipe changes a lot.
And honestly, that’s what makes this drink so fun — you can really make it your own.
How Different Countries Make It
In Ghana, for example, their version of sobolo is spicy and full of traditional flavors.
People add ginger, cloves, dried chili pepper, black pepper, grains of selim, and even pébé (African nutmeg). Their hibiscus drink is often prepared not just for taste but also for its therapeutic benefits.
In many Francophone African countries, the recipe is simpler:
We usually add fruit and sugar, especially pineapple or orange.
In Cameroon, we almost always prepare bissap with pineapple, using even the pineapple peels because they add such a good flavor.
Some people make a quick version with only hibiscus flowers, ginger, and sugar.
Others keep it ultra simple: hibiscus flowers + hot water + a little sugar.
And honestly?
There’s no wrong version. Just add your personal touch.
But there’s one important rule:
👉 Don’t boil the hibiscus flowers for too long.
The more you boil them, the more acidic the drink becomes — and then you end up adding way too much sugar to balance the taste.
It’s much better to infuse the flowers instead of boiling them hard.
Ingredients You’ll Need
For my recipe today, I’m keeping it simple and refreshing:
- Dried hibiscus flowers
- Fresh mint leaves
- Pineapple juice (rich in vitamin C)
- Pineapple peels (full of bromelain, great for digestion)
This mix gives you a drink that’s fruity, naturally tangy, and super refreshing.
How to Make Hibiscus Drink (Bissap / Foléré)
1. Clean your ingredients
If you live in Europe or the US, please don’t skip this step.
Soak your pineapple in water + vinegar + baking soda to remove pesticides — since we’re using the peels, it’s important.
Rinse your hibiscus flowers quickly to remove dust.
2. Prepare the pineapple
Peel your pineapple and keep the peels.
Cut the fruit into cubes and remove the hard center.
3. Blend
Blend the pineapple with a bit of water until smooth.
If you want a ginger version, blend the ginger with it.
4. Bring to a boil
In a large pot, add:
- the pineapple peels
- water
Let it come to a boil.
Once it starts boiling, turn off the heat immediately.
Add the hibiscus flowers and fresh mint, then let everything infuse.
5. Strain
When the drink is completely cool, strain with a fine sieve.
Use your hands to gently press the hibiscus flowers and pineapple to extract all the flavor.
6. Sweeten
Add sugar little by little, the pineaple juice tasting as you go.Sweeten to your preference.
And that’s it!
You’ll find the full recipe card with exact measurements at the bottom of the post, just like always.
Hibiscus Drink Benefits
Hibiscus is more than just a refreshing drink — it actually comes with many amazing health benefits.
I’m not going to list them all here because I already wrote a full article about it.
If you want to dive deeper into digestion, blood pressure, women’s health, and more, you can read my detailed post:
👉 “6 Good Reasons to Drink Hibiscus (and the Possible Risks)”
But here are just a few highlights:
- Helps with digestion
- Naturally rich in vitamin C, great for immunity
- Can help soothe menstrual cramps
It’s delicious for you — the perfect combo.
Why I Love Making This Drink at Home
After learning more about all the benefits and rediscovering how many cultures prepare hibiscus differently, I told myself I really need to make it more often.
It’s easy, refreshing, and the pineapple version is honestly addictive.
If you try this recipe, don’t forget to save it on Pinterest so you can make it again later!
ibiscus Drink (Bissap / Agua de Jamaica) – Refreshing Homemade Recipe
Ingredients
- 100 g dried hibiscus flowers
- 100 g sugar adjust to your taste
- 1 liter water
- 400 ml pineapple juice
- 1 tablespoon pineapple peel
- 1 tablespoon fresh mint leaves
Instructions
- Soak the pineapple in a mixture of water, vinegar, and baking soda to clean it properly.
- Rinse the dried hibiscus flowers lightly to remove any dust.
- Peel the pineapple and keep the peel. Remove the hard core and cut the fruit into cubes.
- Blend the pineapple with a little water until smooth.
- In a large pot, combine the pineapple peel, and water. Bring to a boil.
- Once it starts boiling, turn off the heat and add the hibiscus flowers and the mint leaves.
- Let the mixture steep for 2 to 3 hours, or overnight if you prepared it earlier.
- When the drink is completely cool, strain it through a fine-mesh sieve.
- Use your hands to press out as much liquid as possible from the hibiscus and the fruit.
- Add the sugar little by little, the pineapple juice, stirring and tasting until it reaches the sweetness you like.
- Refrigerate and serve cold. Enjoy!
