Drink
Karkadeh (Hibiscus Tea)
About
The crimson hibiscus infusion of southern Egypt and Nubia, drunk hot in winter and iced in the Luxor summer, with roots stretching back to Pharaonic times along the Nile.
Equipment
- Saucepan
- Fine strainer
- Jug or pitcher
- Spoon
Ingredients
Dried hibiscus petals (roselle/karkadeh)1 cup
Water6 cups
Sugar0.5 to 0.75 cup, to taste
Ice, to serve coldas needed
Mint or lemon (optional)a few sprigs / slices
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