Egyptian Karkade - Hibiscus Iced Tea
Karkadeh is a herbal tea made from infusion of fresh or dried calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It has a tart, cranberry-like flavor. It is consumed both hot and cold. Its thirst-quenching effect makes it an excellent option for replacing aerated drinks in the hotter areas.
Equipment
- Saucepan
Ingredients
- ½ cup Hibiscus flowers dried
- 5 cups Water 3 cups boiled water for steeping and 2 or more cups chilled water to be added
- 1 tbsp Sugar
- Sugar syrup optional
- Lime juice
For Garnish
- Lime slices
- Mint leaves
- Ice cubes optional
Instructions
- Firstly, bring water to a boil. Add the dried Hibiscus flowers.
- Boil for 2 minutes.
- Add the sugar and continue to boil for another one or two minutes.
- Turn off the flame and move the pot off the stove.
- Let the hibiscus steep for an hour.
- Strain the tea into a glass pitcher. This is the Karkade concentrate.
- Let the concentrate in the pitcher cool down. Add some fresh mint leaves.
- Then place Karkade concentrate in the refrigerator for 1-2 hours to cool.
- Just before serving, add some chilled water. Take care not to dilute it too much. Taste the Karkade. Accordingly add more chilled water and sugar syrup. Adding sugar syrup is optional. Alternatively, you could add maple syrup or honey.
- Squeeze in some lime juice
How to serve
- Serve Karkade tea in glasses over ice garnished with mint leaves and lime slices.
- You could pair this with Panna cotta or Rustic Chocolate Cake. If you are looking to pair this with savory dish then falafels, manakish are a go-for. Hummus or Spiced Labneh with cucumber and carrot crudites also would a good serving option.
Notes
You may make the Karkade concentrate without sugar. Then just before serving you may choose to add sugar syrup.