Egyptian Karkade (Ramadan Chronicles Pt. 15)

Ingredients

• 90 g Dried Hibiscus Flowers (for the base flavor)
• 1.5 L Water (filtered)
• 15 leaves Fresh Mint Leaves (handful, roughly 15 leaves)
• 120 ml Fresh Orange Juice (about 1/2 cup, freshly squeezed)
• 150 g Granulated Sugar (white granulated)
• 1 orange Orange Slices (cut into thin rounds for garnish)
• as needed Ice Cubes (for serving)

Instructions

1. Rinse Hibiscus

   Place the dried hibiscus flowers in a large bowl and quickly rinse them under cold water, stirring gently so you only wash the surface and do not lose flavor.

   Time: PT2M

2. Boil Water

   Add 1.5 L of filtered water to the pot and bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: 100°C

3. Simmer Hibiscus and Mint

   Stir in the rinsed hibiscus flowers and a handful of fresh mint leaves. Reduce the heat to a gentle simmer and let it bubble for 5–10 minutes (use 8 minutes as a guide).

   Time: PT8M

   Temperature: 90°C

4. Add Orange Juice

   Squeeze one fresh orange to obtain about 120 ml of juice and pour it into the pot, stirring briefly.

   Time: PT2M

5. Dissolve Sugar

   Add 150 g of granulated sugar to the hot liquid and stir until fully dissolved.

   Time: PT2M

6. Strain the Brew

   Place a fine mesh strainer over a clean bowl or pitcher and pour the hot mixture through, discarding the solids.

   Time: PT3M

7. Cool in Refrigerator

   Transfer the strained liquid to a pitcher, cover, and place it in the refrigerator to chill for at least 45 minutes.

   Time: PT1M

8. Serve

   When ready to serve, fill glasses with ice, add a few orange slices, crush a few mint leaves to release their oil, pour the chilled hibiscus drink over, and give a gentle shake. Adjust with a splash of water if the flavor is too strong.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

0g

Carbohydrates

80g

Fat

0g

Fiber

0.5g