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Loading...A ruby-red chilled beverage brewed from dried hibiscus calyces, this iconic Dakar refresher is tart, fruity, and lightly sweet. Served ice-cold throughout Senegal, it is the country's most beloved homemade drink, perfect for hot afternoons or as a welcome sip for guests.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings6
Yield6 glasses (about 6 cups)
Nutrition Facts
Per serving (estimated)
- 110 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 28 gCarbs
- 0 gFiber
- 26 gSugar
- 0 gProtein
- 10 mgSodium
- 120 mgPotassium
- 40 mgCalcium
- 1 mgIron
- 12 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the hibiscus concentrate
- 2 cups dried hibiscus calyces (about 60 g)
- 8 cups cold filtered water, divided
- 1 to 1 1/4 cups granulated sugar
- 1 strip lemon peel
- 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- 4 whole cloves
- 1 inch fresh ginger, thinly sliced
For serving
- 2 cups ice cubes
- Fresh mint sprigs, for garnish
- Lemon wedges, for garnish
- Fresh pineapple wedges, for garnish (optional)
Directions
- Rinse the dried hibiscus calyces in a bowl of cool water, swishing gently to remove any dust, then drain and discard the rinse water.
- Combine 6 cups of the water, the hibiscus calyces, lemon peel, vanilla bean, cloves, and ginger in a large nonreactive saucepan. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer uncovered for 20 minutes, until the liquid turns a deep burgundy.
- Stir in the sugar until fully dissolved, then simmer 5 minutes longer. Remove from the heat, cover, and let the mixture steep and cool to room temperature for about 1 hour.
- Strain the concentrate through a fine-mesh sieve into a large pitcher, pressing gently on the solids to extract the color; discard the solids. Stir in the remaining 2 cups of cold water to taste and adjust sweetness.
- Refrigerate the concentrate for at least 2 hours, or until thoroughly chilled, then taste and add a squeeze of lemon juice if you prefer a sharper tang.
- Fill six tall glasses with ice cubes, pour the chilled hibiscus drink over the ice, and garnish each glass with a sprig of mint, a lemon wedge, and a pineapple wedge if using.
- Serve immediately while ice-cold; store any leftover concentrate covered in the refrigerator for up to 5 days and dilute to taste when serving.
Cook’s Notes
- For a classic Dakar finish, add a splash of pineapple juice or a few chunks of fresh pineapple to the pitcher before chilling for a fruity roundness.
- Adjust sugar to your liking: rural Senegalese versions often use less sugar, while festive preparations are noticeably sweeter.
- Never boil the hibiscus vigorously for too long or the brew turns bitter and loses its bright floral aroma; keep the simmer gentle.
- Dried hibiscus calyces (called folere or bissap) are sold at African markets, Caribbean grocers, and online; avoid hibiscus tea bags meant for single cups.
- For a sparkling version, top each glass of concentrate with chilled plain or lemon-flavored sparkling water just before serving.
