The dried hibiscus flowers have a slightly sour taste and are often used to prepare refreshing teas. It is a very popular drink in Mexico, Egypt and Sudan. In Egypt, this tea is well sweetened and known under the name Karkadeh. It has a nice red color and its characteristic sour taste.
This tea is the perfect thirst quencher, enjoyed cold with a few ice cubes, on very hot summer days.
For a hibiscus flower tea, add 3-4 teaspoons of hibiscus flowers to 1 liter of boiling water and let it draw for 5-10 minutes
- 600 gr raw cane sugar from Orlandosidee
- 1000 ml of water
- 35 gr hibiscus flowers from Orlandosidee
- 1/2 organic lemon
Soak the hibiscus flowers in the water for 24 hours.
After 24 hours, sift the liquid into a pot. Add the juice of half a lemon and the sugar and cook until the sugar has dissolved.
Now they can fill everything in small bottles.
This fine hibiscus flower syrup can be enjoyed in sparkling or mineral water. It is also suitable as a sauce on vanilla ice cream.
Hibiscus flowers are also suitable for crushing salads or fish.
Place the hibiscus flowers in a sealable container and store in a cool, dry and dark place protected from the sun.