Karkade

Karkade, Step by Step

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1. Rinse the dried flowers briefly in cold water to remove dust.

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2. Bring the water to the boil, then take it off the heat completely.

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3. Add the hibiscus, and the cloves and cinnamon if using. Do not return it to the heat.

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4. Steep 15 minutes, no longer. The liquid will be deep crimson and clear.

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5. Strain through a fine sieve, pressing the flowers gently but not squeezing them hard.

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6. Stir in the sugar while it is still hot, until completely dissolved, then taste and adjust.

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7. Serve hot as it is, or cool and chill and pour over ice with lemon and mint.

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Related guide: Prep, cook and total time.

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Tips for Making Karkade

• Steep off the heat. Boiling makes it bitter and brown.
• Fifteen minutes is plenty. Longer is not stronger, only harsher.
• Sweeten hot, even if serving cold.

What to Serve with Karkade

• Zalabya
• Om ali
• Ta'ameya

Leftovers and Storage

Refrigerated for 5 days in a sealed jug. The colour holds well.

Questions About Karkade

Karkade Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.