While researching this drink, I discovered something really interesting. 'Karakade' is very popular around the world, but no one really knows it because each nationality has a different name for it regardless of the fact that they are all made from the same ingredients and in the same way. Click Read More to see the rest!
Here are the various names for it (maybe you will recognize one!):
In Egypt Karakade is most commonly served during special occasions. Since the majority of Egyptians are muslims (94.7% of 80 billion), alcohol such as champagne and the like are not served at weddings, parties or birthdays. Karkade is the celebratory drink. It is also served during Ramadan (which is a celebratory month). This recipe makes approx. 2 litres. Happy Cooking!
Ingredients:
2 litres of water
3/4 to 1 cup sugar (depending on how sweet you would like it to be)
1 cup dried hibiscus flowers
- Agua de Jamaica
- Red Zinger tea from Celestial Seasonings
- Iced/ warm Hibisicus Tea
- Karkade
In Egypt Karakade is most commonly served during special occasions. Since the majority of Egyptians are muslims (94.7% of 80 billion), alcohol such as champagne and the like are not served at weddings, parties or birthdays. Karkade is the celebratory drink. It is also served during Ramadan (which is a celebratory month). This recipe makes approx. 2 litres. Happy Cooking!
Ingredients:
2 litres of water
3/4 to 1 cup sugar (depending on how sweet you would like it to be)
1 cup dried hibiscus flowers
Directions:
1. Briefly rinse the dried flowers in cool water.
2. In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
1. Briefly rinse the dried flowers in cool water.
2. In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3. Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).
4. Stir in the sugar.
5. Add any other flavorings (if desired).
6. Add ice and chill completely.
7. May be served over ice as well.
Tip: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.
Recipe courtesy of: http://www.food.com/recipe/hibiscus-tea-egypt-456615
Photos courtesy of:
https://escapadethroughegypt.wordpress.com/2011/06/24/k-is-for-karkade-2/
http://www.simplyrecipes.com/recipes/agua_de_jamaica_hibiscus_tea/
Need more help? Watch this video!
4. Stir in the sugar.
5. Add any other flavorings (if desired).
6. Add ice and chill completely.
7. May be served over ice as well.
Tip: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.
Recipe courtesy of: http://www.food.com/recipe/hibiscus-tea-egypt-456615
Photos courtesy of:
https://escapadethroughegypt.wordpress.com/2011/06/24/k-is-for-karkade-2/
http://www.simplyrecipes.com/recipes/agua_de_jamaica_hibiscus_tea/
Need more help? Watch this video!