Sunday, May 23, 2010

Hibiscus tea

Hibiscus tea, known as flor de Jamaica in Latin America and Karkady in Middle East can be served hot or cold.

Soak hibiscus petals in cold water, then transfer with its water, to a pot and boil. Remove immediately and strain liquid through a sieve. Return petals to the pot, add fresh cold water cover and boil, again filter the juice. Repeat until karkadeeh loses its colour. Discard petals and sweeten while juice is still hot.

Can add a piece ginger, cloves, cinnamon, nutmeg to the sweetened karkady. The more it is kept in the fridge the less sour it tastes.

Another variation
Add a cup of freshly squeezed orange juice, lime juice, grated orange peel, sugar to freshly brewed karkady. Bring to a boil, simmer for three minutes and strain.

In Sudan it is soaked in cold water for two days for more flavour then strained no boiling.

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11 comments:

  1. wow..really good info..great! thanks for the entry..with more time I'll visit here to see more of your space..thanks!!

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  2. Oh, very cool!! I'm so glad you sent me this link...I love knowing how other people make hibiscus...and I love the flavorings you've added. YUMMY!!

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  3. Looks delicious! Great minds think alike!

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  4. Great post, very informative and such an inspiration!

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  5. This is something I have never made but I have enjoyed at Starbucks. Your tea here does have a much richer color than theirs and I imagine has much more flavor. I also like the variation you noted here. Have a great day!

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  6. Ooh - I loved this when I tasted it for the first time in Egypt. Love the spiced version and interesting about it being less sour the more it's in the fridge. I have to try this again to bring back the memories. Just need some Egyptian heat, too!

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  7. I am in NC visiting one of my good friends and guess what her favorite drink is???? Hibiscus tea!!! Thanks for sharing! :D

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  8. I never hear of this tea before, but I'll keep my eyes open for it. Sounds very interesting.

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  9. Served chilled, over ice, this is one of my favorite drinks!!!

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Thank you for commenting :)

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