Estimated Nutrition (whole recipe, rough)
Counts 6 of 11 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Flower | not in our table | 0 |
| Sorrel | not in our table | 0 |
| Roselle | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two to three cups of dried hibiscus flowers (sorrel or roselle)
- one to two cups of sugar
- one or two of the following optional flavorings:
- sprig of mint
- one-half teaspoon vanilla extract
- one-half teaspoon grated fresh ginger root
- one teaspoon orange-flower water
- one half cup lemon juice
- one cup pineapple juice or orange juice
Directions
Briefly rinse the dried flowers in cool water.
In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth or paper towel if you like) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.) Stir in the sugar. Add any other flavorings (if desired).
Add ice and chill completely. May be served over ice.
Serve anytime, and especially with Ceebu Jën or any dish from Western Africa.
Category:Senegalese Recipes
Category:Senegalese Soups