Karkade

🌺 Four glasses of ruby-red Sudanese hibiscus infusion, lightly sweetened and chilled after hot extraction.

Ingredients

• 20 g food-grade dried hibiscus calyces
• 1 litre drinking water
• 40 g sugar
• Optional drinking-water ice at serving

Preparation

Sort and briefly rinse edible dried hibiscus.

Boil one litre water, add hibiscus and simmer five minutes.

Turn off heat and strain into a heatproof container without pressing hard.

Dissolve 40 g sugar in the hot infusion.

Cool rapidly in a cold-water bath then refrigerate; allow about one hour, longer depending on equipment.

Divide into four glasses, with optional safe ice. Filtration losses and ice alter final volume.