Karkadeh is a ruby-red hibiscus drink enjoyed across Egypt and the region. Its bright tartness can be balanced with sugar and served hot or over ice.
Steeping the dried petals off the heat keeps the flavor fresh and vibrant. Add lemon for extra lift, then adjust the sweetness while the tea is warm.
Taste before adding all the sugar; hibiscus strength varies, and a more concentrated brew may need a little extra water.
Serving Suggestions
Serve chilled with ice and lemon on hot days, or warm in small glasses after a meal. Mint makes a refreshing garnish.
Recipe Notes
Store the strained tea in the refrigerator for up to 4 days. Sweeten individual glasses if you prefer a less-sweet pitcher.
Egyptian Hibiscus Tea (Karkadeh)
A bright ruby-red hibiscus tea with lemon and sugar, served chilled over ice or warm in small glasses.
Ingredients
Equipment
Method
Steep the Hibiscus:
- Bring the water to a boil in a saucepan. Remove it from the heat and add the dried hibiscus petals.
- Cover and steep for 8 to 10 minutes, until the liquid is deeply ruby red.
Sweeten and Strain:
- Strain the tea into a heatproof pitcher. Stir in the sugar while the tea is hot so it dissolves completely.
- Add the lemon juice and taste. Add a splash more water or sugar if needed.
Serve:
- For iced karkadeh, cool the tea, pour over ice, and garnish with lemon and mint.
- For warm karkadeh, serve immediately in small heatproof glasses.
Nutrition
Notes
- Hibiscus stains easily, so rinse the saucepan and strainer soon after use.
- The tea is naturally caffeine-free unless blended with another tea.
