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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