Karkadé Recipe
Ingredients:
For 1 litre of iced Karkadé
- 4 cups water
- 1 cup hibiscus dried petals
- sugar or honey as desired
Directions:
- In a teapot or a sauce pan, bring 2 cups water to a boil.
- Add Hibiscus petals and give it a quick stir. Boil for 2-3 minutes. Immediately remove from heat and let the petals steep for 10 minutes.
- Sweeten with sugar or honey. Let it cool for an hour.
- After cooling down, strain into a pitcher then add 2 cups of cold water, refrigerate until well chilled.
- For serving, pour cold hibiscus tea over the ice cubes.
Tips:
- Make sure to sweeten the Karkadé while still warm, so the sugar easily dissolves.
- Be careful when transferring the tea, it stains almost everything it touches!
- Avoid using wooden spoon while stirring, you will end up with a crimson wooden spoon!
- For extreme freshness feeling, add the juice of a half lemon to the Karkadé.
'Bel-hana We-elshefa’
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