Recipes
Karkade iced hibiscus

Karkade iced hibiscus

Name: Karkade iced hibiscus
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 glasses
Ingredients: 40 g dried hibiscus flowers; 1.2 l water; 80 g cane sugar; mint; 8 slices lemon; 16 cubes ice

Jakub SýkoraDrinkMoroccan Cuisine x se líbilo

Karkade iced hibiscus draws its ruby-red color from dried hibiscus flowers, then chills over ice with slices of lemon. A refreshing, pleasantly tart drink from North Africa and the Middle East, perfect for hot summer days.

Příprava: 2h

Vaření: 10min

CELKOVÝ ČAS: 2h 10min

Step by step process

Preparation

1
Measure 1200 ml of water: pour 1000 ml into a pot and keep 200 ml cold to add later. This technique prevents the karkade from over-boiling and preserves its colour.
2
Wash the lemon and cut into thin slices. Rinse the mint under cold water and pat dry.
3
Prepare the dried hibiscus flowers and cane sugar next to the stove so you can work without interruption.

Cooking

4
Bring 1000 ml of water in a pot to a boil. Add the dried hibiscus flowers and reduce the heat to a gentle simmer.
5
Simmer gently for 2 minutes. Turn off the heat and let steep for another 8 minutes to release the full colour and flavour.
6
Strain the infusion through a fine sieve into a jug, add the cane sugar, and stir with a spoon until fully dissolved.
TIP:
Try sweetening things simply: first prepare a simple syrup, one part sugar to one part hot water, and stir until the sugar is completely dissolved. Then pour the syrup into the infusion. The sweetness will distribute evenly and no crystals will remain.
7
Stir in the reserved 200 ml of cold water and place the jug in the fridge for at least 45 minutes to chill.

Serving

8
Fill glasses with ice, pour in the chilled karkade, and stir gently so the drink cools evenly.
9
Place two lemon slices in each glass and garnish with a sprig of mint.
10
Serve immediately. The drink is at its best very cold and vibrantly tart.