Karkade (Hibiscus Iced Tea) Recipe
A ruby-red hibiscus infusion poured over ice — tart, floral and deeply cooling.
- Category: Mocktail
- Glass: Highball glass
- ABV: 0%
- Difficulty: Easy
- Alcohol-free: ✓
Ingredients
- Dried hibiscus calyces2 tsp
- Boiling water200 ml
- Sugar2 tsp
- Fresh lemon juice5 ml
How to Make It
- Steep the dried hibiscus in the boiling water for about ten minutes, until the liquid runs deep ruby.
- Stir in the sugar while it is still hot, then strain out the flowers.
- Cool the infusion completely — poured hot over ice it will only taste thin.
- Add the lemon juice, pour over a glass packed with ice and stir once.
Garnish
A lemon wheel and a dried hibiscus flower
The Story
Karkade is brewed from the dried hibiscus calyces long grown in Upper Egypt and neighbouring Sudan; Egyptians drink it iced through the summer and hot in winter, and it is a fixture on Ramadan tables.
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