Karkade

🌺 Deep red edible hibiscus infusion, strained, sweetened in a measured amount and chilled.

Ingredients

• 20 g dried food-grade Hibiscus sabdariffa calyces
• 1 litre drinking water
• 40 g sugar

Preparation

Check edible Hibiscus sabdariffa, not decorative flowers. Sort calyces and discard debris.

Bring litre water to boil, about five minutes depending on equipment. Off heat add hibiscus, cover and steep ten minutes.

Strain into clean heat-resistant container without plant fragments. Stir in 40 g sugar while hot until dissolved.

Cool around twenty minutes in shallow container then refrigerate covered at least one hour. Do not leave warm for a long period.

Stir and divide four glasses, serve cold. No ice, milk, lemon or other aromatics; filtration may leave slightly less than one litre.