Karkadé

Karkadé

By
From
Cairo Kitchen
Makes
1.5 litres
Photographer
Jonathan Gregson

This is a hibiscus tea made from boiling the petals of the flower. It is drunk both hot and cold in many countries all over the world. The deep red colour of the petals give it a distinct look and the drink is usually sweetened with sugar.

Ingredients

Quantity Ingredient
50g dried hibiscus leaves
200g sugar

Method

  1. Add the hibiscus to 2 litres cool water, bring up to the boil and let boil for about 25 minutes.
  2. Drain the liquid and discard the hibiscus leaves.
  3. Sweeten the red liquid with sugar, combine well, and serve hot or cold.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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