Hibiscus Tea (Karkade)
The Quirky Foodster Team
Ingredients
- Dried hibiscus flowers — 40 g (1.5 oz)
- Water — 1.5 L (6 cups)
- Sugar, to taste — 60-100 g (1/3 to 1/2 cup)
- Fresh mint leaves, for garnish (optional) — 6 sprigs
Method
- Bring water to a boil in a saucepan. Add dried hibiscus flowers.
- Reduce heat and simmer for 8-10 minutes until the liquid turns a deep ruby red.
- Remove from heat and strain into a pitcher, discarding the flowers.
- Stir in sugar to taste while the liquid is still warm, until dissolved.
- Serve hot, or chill and serve over ice, garnished with mint.
Introduction: Karkade is Sudan's beloved ruby-red hibiscus tea, served both hot and iced, and closely associated with hospitality — it is often the first drink offered to guests.
Cultural Background: Karkade is Sudan's beloved ruby-red hibiscus tea, served both hot and iced, and closely associated with hospitality — it is often the first drink offered to guests.
Tips: Adjust sugar gradually — karkade's tartness varies depending on the hibiscus batch.
Variations: Add a slice of fresh ginger while simmering for a warming variation. Already fully vegan as written.
Storage: Refrigerate up to 5 days in a covered pitcher.
Reheating: Can be gently reheated on the stovetop if serving hot again.
Nutrition: Approx. 40 kcal, 0 g protein, 0 g fat, 10 g carbohydrate per serving (with sugar).
FAQs:
Q: Is karkade caffeine-free?
A: Yes, hibiscus tea is naturally caffeine-free.
- Dried hibiscus flowers — 40 g (1.5 oz)
- Water — 1.5 L (6 cups)
- Sugar, to taste — 60-100 g (1/3 to 1/2 cup)
- Fresh mint leaves, for garnish (optional) — 6 sprigs
Please log in to leave a comment.