Senegalese Hibiscus Drink

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This beloved Senegalese hibiscus drink is a vibrant ruby-red refresher with a tangy bite, gentle floral aroma, and a cooling mint finish. Brewed from dried hibiscus flowers (often called flor de jamaica) and sweetened with sugar and vanilla, it is a staple at gatherings and a perfect antidote to hot weather. Serve it ice-cold in tall glasses for an authentic West African welcome.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 0 gFat
• 0 gSaturated Fat
• 24 gCarbs
• 1 gFiber
• 22 gSugar
• 0 gProtein
• 10 mgSodium
• 90 mgPotassium
• 35 mgCalcium
• 0.5 mgIron
• 8 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the drink

• 1 cup dried hibiscus flowers, rinsed and drained
• 8 cups cold water
• 3/4 cup granulated sugar (adjust to taste)
• 1-inch piece fresh ginger, peeled and thinly sliced
• 1/2 cup fresh mint leaves, loosely packed, plus extra for garnish
• 1 teaspoon pure vanilla extract
• 1/2 cup fresh pineapple juice (optional, for natural sweetness)
• Pinch of ground cloves (optional)

For serving

• Ice cubes
• Fresh mint sprigs
• Lemon or lime wedges

Directions

1. Rinse the dried hibiscus flowers under cool running water to remove any dust or debris, then drain well.
2. In a large pot, combine the 8 cups of cold water and sliced ginger. Bring to a rolling boil over high heat, then reduce heat and simmer for 5 minutes to infuse the ginger.
3. Add the rinsed hibiscus flowers (and ground cloves if using) to the pot. Simmer gently for 15 to 20 minutes, until the liquid turns a deep ruby-red color and the flavor is concentrated.
4. Remove the pot from the heat and stir in the fresh mint leaves. Cover and let steep for 10 minutes to release the herbal aroma.
5. Strain the mixture through a fine-mesh sieve into a large heatproof pitcher, pressing gently on the solids with the back of a spoon to extract all the liquid and flavor. Discard the solids.
6. While the liquid is still warm, stir in the sugar until fully dissolved. Add the vanilla extract and pineapple juice (if using) and mix well.
7. Chill the drink in the refrigerator for at least 2 hours, or until thoroughly cold. Taste and adjust the sweetness or add a splash of water if too intense.
8. Serve over plenty of ice in tall glasses, garnished with fresh mint sprigs and a wedge of lemon or lime.

Cook’s Notes

• Look for dried hibiscus flowers in Mexican, Caribbean, or international grocery stores; they are sometimes labeled as flor de jamaica or sorrel.
• Hibiscus is naturally tart, so taste before serving and adjust sugar, honey, or pineapple juice to your liking.
• For a richer, almost wine-like depth, simmer the flowers a few extra minutes and add a small piece of lemon peel during brewing.
• Store the finished drink in a sealed pitcher in the refrigerator for up to 5 days; serve well-chilled over ice.
• For a festive adult version, add a splash of dark rum or a hibiscus-infused liqueur just before serving.

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