I never tire of recipes that invite everyone to gather around, and Karkadeh (Hibiscus Drink) is one of them. This is the kind of glass I would pour when the conversation is good and no one is ready to leave. I would be happy to make room for this on a generous Ramadan spread.
Ingredients
- 5 ounce hibiscus
- 5 cups water
Sugar syrup
- 2 cups sugar
- 2 cups water
- 1 tsp lemon juice
Instructions
- To make the concentrated karkadeh, wash the hibiscus petals thoroughly place in a bowl and cover with hot water. Let steep over night.
- Make the simple sugar syrup by bringing the sugar, water and 1 teaspoon of lemon juice then let simmer for 10 minutes. Let cool completely before storing in the fridge.
- Strain the steeped hibiscus in a pitcher then add sugar syrup to sweeten to your liking (remember this is a concentrate so you can either add water to make a regular karkadeh or what I will show you).
- First pitcher karkadeh mojito: add a handful of fresh mint, 1/2 orange sliced, 1/2 cup pomegranate seeds, 2 fl grenadine syrup. Muddle the ingredients then add the concentrate, stir and let set for 5 minutes. Fill a cup with ice then half with the concentrate and finish with your choice of carbonated water preferably lemon. For reference the pitcher was 6 cups.
- Second pitcher pineapple karkade: added the rest of the karkadeh (hibiscus), 16 fl oz water and 2 cans pineapple juice (6 fl oz) and a handful fresh pineapple chunks for reference the pitcher was 12 cups. Serve over ice.