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- Karkade (iced hibiscus)
Karkade (iced hibiscus)
Ingredients
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.
- 2
Wash the lemon and cut it into thin slices. Rinse the mint under cold water and pat dry.
- 3
Prepare the dried hibiscus flowers and cane sugar by 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. Then turn off the heat and let steep for another 8 minutes to release full color and flavor.
- 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 refrigerator for at least 45 minutes to chill the infusion.
Serving
- 8
Fill glasses with ice, pour in the chilled karkade, and stir gently to cool the drink evenly.
- 9
Place 2 lemon slices in each glass and garnish with a sprig of mint.
- 10
Serve immediately. The drink is best served very cold and vibrantly tart.
More tips:
Steeping longer than 10 minutes increases acidity and astringency, so watch the time according to your taste.
Prefer a more concentrated drink? Increase the hibiscus to 50 g and, after straining, dilute with cold water if needed.
Nutritional values
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Topic: Moroccan Cuisine
