Karkadeh

Name: Karkadeh
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Egyptian
Ingredients: 1 cup dried hibiscus flowers; 5 cups water; 1/2 cup sugar; 2 cups ice cubes

Dried hibiscus steeped to a deep ruby red, sweetened and served cold — or hot in winter.

Vegan

Cooking time: 22 min
Hands-on time: 10 min
Free time: 12 min
Difficulty: Easy
Cuisine: Egyptian
Calories: 90

A tart red drink served cold in summer and hot in winter. The secret is that the flowers are steeped, never boiled: steeping brings out the color and tartness, while boiling brings out astringency and bitterness.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the drink

1 cup dried hibiscus flowers
5 cups water
1/2 cup sugar — to taste
2 cups ice cubes

The quantity can be doubled, adjusting the sweetness after tasting, and adding ice to each cup when serving.

Equipment

Pot with a lid — Covering it while it steeps protects the color — and the color is half the drink.
Strainer — To lift out the flowers after steeping.

Method

Boil the water and turn off the heat, then add the flowers and cover the pot.
5 min
You’ll know it’s ready when
The color has begun to turn deep red.
Tip: Boiling the flowers draws out astringency and bitterness — steeping draws out only the color and tartness.
Leave them to steep until the color is a dark ruby red.
12 minYou can walk away
You’ll know it’s ready when
The color is dark and the flowers have lost theirs.
Strain the infusion, dissolve the sugar in it while warm, then chill it.
3 min
You’ll know it’s ready when
The sugar has dissolved and the drink is clear.
Serve over ice — or hot in winter, without chilling.
2 min
You’ll know it’s ready when
Cold, with a vivid color.