African cuisine is the one I tap into the least, so I was excited to make this easy punch. Called bissap rouge in Senegal, where it is popular, the punch gets its flavor and color from dried hibiscus flowers, which you can find in Asian or Mexican grocers. The dried hibiscus might also be labeled "hibiscus pods" or "roselle" depending where you buy them.Combine 4 cups water and 1/2 cup dried hibiscus flowers in a saucepan; cover and let stand for 2 hours.
Bring to a boil, then simmer, uncovered, for 5 minutes.
Strain the mixture through a sieve over a bowl; discard the solids. Stir 1/3 cup vegan sugar into the punch, and stir until it dissolves. Chill until ready to serve!
1 cup of punch is 70 calories.
Note: leftover dried hibiscus makes for great tea infusions - simply place 1 or 2 flowers in the bottom of a tea mug, fill with boiling water, and let steep for about 5 minutes.
Cost:
hibiscus pods $2.75
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