Bissap juice

Ingredients:

50g – 100g bissap chalices
1l water
100g – 150g sugar
1 bunch of mint

Rinse the bissap chalices. Boil ½ l of water and pour over the bissap. Add the mint leaves, cover then let cool and infuse. After 20 minutes, filter the infusion obtained, dilute with 1/2l of water, add the sugar and mix. Refrigerate the juice for at least an hour before serving.