Karkadeh (Hibiscus Cooler) (هيدكرك)
The Quirky Foodster Team
Ingredients
- Dried hibiscus flowers — 20 g (1/2 cup)
- Water — 1 L (4 cups)
- Sugar, to taste — 60 g (1/4 cup)
- Fresh mint leaves, to serve — 8
Method
- Bring the water to a boil in a saucepan.
- Add the dried hibiscus flowers and simmer for 8-10 minutes.
- Remove from heat and let steep for a further 10 minutes.
- Strain into a pitcher and stir in sugar to taste while still warm.
- Chill thoroughly before serving over ice, garnished with fresh mint.
Introduction: A vividly red, tart hibiscus infusion, lightly sweetened and served chilled, a refreshing favourite especially during Ramadan.
Cultural Background: Karkadeh is enjoyed across North Africa, and in Algeria it’s a popular Ramadan drink, valued for its refreshing tartness after a day of fasting.
Tips: Adjust the steeping time to control tartness — a shorter steep gives a milder flavour. Sweeten while the liquid is still warm so the sugar dissolves fully.
Variations: Add a few slices of fresh ginger while steeping for a spicier version. Serve with a squeeze of lemon for extra brightness.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve well chilled, especially as a refreshing drink to break the fast during Ramadan.
Storage: Refrigerate in a sealed pitcher for up to 4 days.
Reheating: Not applicable — served cold.
Nutrition: 60 kcal | Protein 0g | Carbs 15g | Fat 0g
FAQs:
Q: Where can I find dried hibiscus flowers?
A: They’re widely available at Middle Eastern, North African and Latin American grocers, sometimes labelled as ‘flor de Jamaica’.
Q: Is karkadeh caffeinated?
A: No, it’s a naturally caffeine-free herbal infusion.
- Dried hibiscus flowers — 20 g (1/2 cup)
- Water — 1 L (4 cups)
- Sugar, to taste — 60 g (1/4 cup)
- Fresh mint leaves, to serve — 8
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