🌺 Karkadeh (hibiscus tea)
Karkadeh is a deep ruby drink made by steeping dried hibiscus flowers in water and sweetening it with sugar. It tastes tart and fruity, a little like cranberry. In Egypt and Sudan it is poured over ice in summer and served hot in winter, and it is a traditional drink for breaking the fast in Ramadan and for welcoming guests.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 40 g dried hibiscus flowers
- 1 litre water
- 60 g sugar
- Ice to serve
Method
- Rinse the hibiscus flowers.
- Pour 1 litre of boiling water over them, or soak in cold water overnight for a smoother taste.
- Steep for 15 minutes, then strain.
- Stir in the sugar while warm and chill; serve over ice or hot.
How to make it lighter
- Sweeten lightly: 1 tbsp sugar is about 50 kcal, and the tartness balances well with less.
- Add a strip of orange peel or mint for flavour instead of extra sugar.
- Dilute with sparkling water for a lighter, larger glass.
History
Hibiscus has long been grown in Upper Egypt and Sudan, and karkadeh is a traditional drink throughout the Nile Valley. It is still sold by street vendors and served at weddings and family celebrations.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →