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Karkanji (Chadian Spiced Hibiscus Drink)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4510329
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 cup dried hibiscus (also known as roselle or sorrel) petals
- 4–5 cups water
- 2–3 tablespoons grated fresh ginger
- Sugar, to taste (start with ½ cup)
- 1 stick of cinnamon (optional)
- A few slices of lemon (optional)
Directions
- Rinse the dried hibiscus petals under cold water to remove any dust or debris.
- In a saucepan, bring the water to a boil.
- Add the rinsed hibiscus petals, grated ginger, cloves, and cinnamon stick. Stir well.
- Let the mixture boil for about 5–7 minutes, or until the water turns a rich deep red and the spices have released their aroma.
- Remove the saucepan from heat and let it steep for another 10 minutes for a stronger flavor.
- Strain the liquid using a sieve into a clean jug or bowl to remove the solids.
- Stir in sugar while the drink is still warm, adjusting to your preferred sweetness level.
- Allow the drink to cool completely. Refrigerate until chilled or serve over ice.
Equipment
Medium-sized saucepan, Sieve or fine strainer, Spoon for stirring, Pitcher, Refrigerator or ice (for chilling)
Notes
Although they are called hibiscus "petals", they are actually the calyx of the plant.