Rinse the 3 handfuls of dried white hibiscus leaves thoroughly under cold running water.

Pour 1.5 L of water into a large heatproof bowl or pot and bring it to a boil on the stovetop.

Add the rinsed dried white hibiscus leaves and 0.5 g of guinea pepper to the boiling water.

Add the 1 bunch of fresh mint to the hot hibiscus infusion and cover the bowl.

Steep the hibiscus and mint mixture for 30 to 60 minutes at room temperature.

Strain the infusion through a fine-mesh strainer into a clean large bowl or measuring jug.

Juice the 1 lime and add its juice to the strained hibiscus infusion.

Add 300 mL of organic pineapple juice and 38 g of granulated sugar to the drink.

Add 2.5 mL of vanilla flavoring and stir until the sugar has completely dissolved.

Pour the white bissap drink into bottles and chill it before serving.