Egyptian Hibiscus Tea (Karkadeh)
A bright ruby-red hibiscus tea with lemon and sugar, served chilled over ice or warm in small glasses.
Equipment
- Medium saucepan
- Fine-mesh strainer
- Heatproof pitcher
- Long spoon
- Glasses
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
Instructions
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.
Notes
- Hibiscus stains easily, so rinse the saucepan and strainer soon after use.
- The tea is naturally caffeine-free unless blended with another tea.
Nutrition
Calories: 70kcalCarbohydrates: 18gSodium: 5mgSugar: 18g