Egyptian · Nationwide; especially associated with Upper Egypt and Ramadan traditions · beverage

Karkadeh (Egyptian Hibiscus Tea)

كركديه

Karkadeh is Egypt's most beloved cold drink — a deep ruby brew of dried hibiscus flowers, tart and floral, sweetened to taste and served over ice or warm from the pot. It's the drink of Ramadan iftar tables, summer afternoons, and wedding celebrations alike, and it happens to be naturally caffeine-free and brilliantly refreshing.

• dried hibiscus flowers (dried roselle / Jamaica flowers)

  1 cup loosely packed

  25g

  Substitution · hard-to-find

  Original: Egyptian dried karkadeh flowers (Hibiscus sabdariffa). Dried hibiscus flowers sold as 'Jamaica' or 'flor de Jamaica' at Latin grocery stores are the exact same plant and work perfectly. Whole Foods and online retailers also carry them. Avoid hibiscus herbal tea bags — the flavor is weak and often blended.

• water

  4 cups

  950ml

• granulated white sugar

  3–4 tablespoons (to taste)

  38–50g

• fresh lemon juice (optional)

  1 tablespoon

  15ml

1. 01

   1 min

   Rinse the dried hibiscus flowers briefly under cold water in a fine mesh strainer to remove any dust. This takes about 30 seconds — don't soak them.

2. 02

   10 min

   Bring the 4 cups of water to a full boil in a medium saucepan. Add the rinsed hibiscus flowers, stir once, then reduce heat to medium-low. Simmer for 8–10 minutes — the water will turn a vivid, deep ruby red. The longer you simmer, the more intense and slightly more tannic the flavor gets; 8 minutes is bright and fruity, 10 minutes is bolder.

3. 03

   2 min

   Remove from heat. Add sugar while the liquid is still hot and stir until fully dissolved. Start with 3 tablespoons — you can always sweeten individual glasses later. Taste and adjust. Add the lemon juice now if using; it brightens the color and sharpens the tartness.

4. 04

   2 min

   Strain through a fine mesh strainer into a heatproof pitcher, pressing gently on the flowers to extract all the liquid. Discard the spent flowers.

5. 05

   30 min

   For iced karkadeh (the summer standard): let the pitcher cool on the counter for 15 minutes, then refrigerate for at least 30 minutes until cold. Serve over ice. For hot karkadeh (the Ramadan iftar version): pour directly into glasses or small tea cups and serve immediately.

Reheating · Brewed: refrigerate within 1 hour. Dry: store airtight in a cool, dark cabinet.

Source: foodkeeper