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Drinks

Karkade

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
5 min
Prep
10 min
Cook

Ingredients

  • 40 g (1.5 oz) Dried hibiscus flowers (karkade)
  • 1 liter (4 cups) Water
  • 60 g (1/4 cup, or to taste) Sugar
  • a few sprigs Fresh mint leaves, to garnish

Method

  1. Bring the water to a boil in a saucepan.
  2. Add the dried hibiscus flowers, reduce the heat, and simmer for 8–10 minutes until deep red.
  3. Strain out the flowers and stir in the sugar while the liquid is still warm, adjusting sweetness to taste.
  4. Serve warm as is, or let cool and refrigerate to serve chilled over ice.
  5. Garnish with fresh mint leaves before serving.

Introduction: This vivid ruby-red hibiscus tea is one of Egypt's most iconic drinks, enjoyed both hot in winter and chilled in the summer heat, and often served to guests as a gesture of hospitality.

Cultural Background: This vivid ruby-red hibiscus tea is one of Egypt's most iconic drinks, enjoyed both hot in winter and chilled in the summer heat, and often served to guests as a gesture of hospitality.

Tips: – Karkade is naturally quite tart, so taste and adjust sugar gradually. For a stronger flavour, steep the flowers for a few extra minutes.

Variations: – Chilled karkade with a splash of orange blossom water is popular in the summer. A cinnamon stick added during simmering gives a warming winter version. Naturally vegan as written.

Storage: Refrigerate the strained liquid for up to 5 days.

Reheating: Serve cold as is, or gently warm on the stovetop if serving hot.

Nutrition: Calories: 60 kcal | Protein: 0 g | Carbs: 15 g | Fat: 0 g | Fiber: 0 g

FAQs:

Q: Is karkade served hot or cold?

A: Both — hot in cooler months and chilled over ice in summer, depending on preference.

Q: Where can I buy dried hibiscus flowers?

A: Middle Eastern, African and Caribbean grocers typically stock dried hibiscus, sometimes labelled 'sorrel' or 'karkade.'

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