Go Back
–+ servings
Ruby-red Egyptian hibiscus tea served in glasses beside a pitcher and dried petals.

Egyptian Hibiscus Tea (Karkadeh)

No ratings yet
A bright ruby-red hibiscus tea with lemon and sugar, served chilled over ice or warm in small glasses.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 glasses
Course: Drinks
Cuisine: Egyptian
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Hibiscus Tea
  • 1 cup dried hibiscus petals loosely packed
  • 6 cups water
  • 1/2 cup granulated sugar adjust to taste
  • 1/4 cup fresh lemon juice
  • 1 cup ice for serving chilled
  • 6 slices lemon for garnish
  • 6 leaves fresh mint for garnish

Equipment

  • Medium saucepan
  • Fine-mesh strainer
  • Heatproof pitcher
  • Long spoon
  • Glasses

Method
 

Steep the Hibiscus:
  1. Bring the water to a boil in a saucepan. Remove it from the heat and add the dried hibiscus petals.
  2. Cover and steep for 8 to 10 minutes, until the liquid is deeply ruby red.
Sweeten and Strain:
  1. Strain the tea into a heatproof pitcher. Stir in the sugar while the tea is hot so it dissolves completely.
  2. Add the lemon juice and taste. Add a splash more water or sugar if needed.
Serve:
  1. For iced karkadeh, cool the tea, pour over ice, and garnish with lemon and mint.
  2. For warm karkadeh, serve immediately in small heatproof glasses.

Nutrition

Calories: 70kcalCarbohydrates: 18gSodium: 5mgSugar: 18g

Notes

  • Hibiscus stains easily, so rinse the saucepan and strainer soon after use.
  • The tea is naturally caffeine-free unless blended with another tea.