Of African origin, the hibiscus, surprisingly, is also used in cooking and even in mixology. It is found in desserts, cocktails, syrups, in certain alcohols, such as gin, and in the famous bissap, a very popular African drink. It is very easy to make a syrup with hibiscus, a syrup that can then be used as a dessert decoration or to top a yogurt or ice cream. Just bring about 50 grams of flower and 500 grams of sugar to a simmer, stir from time to time, then, once the syrup is ready, let it cool and filter it. It’s as simple as that.

• Hibiscus flower

Origin : Senegal

20 g