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Karkanji (Chadian Spiced Hibiscus Drink)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink

Tags: chadian, recipes for beverages, recipes using cinnamon stick, recipes using clove, recipes using ginger, recipes using lemon, recipes using white sugar, recipes without cooking time, recipes without servings, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AKarkanji_%28Chadian_Spiced_Hibiscus_Drink%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AKarkanji%20%28Chadian%20Spiced%20Hibiscus%20Drink%29&oldid=4510329

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Rinse the dried hibiscus petals under cold water to remove any dust or debris.
  2. In a saucepan, bring the water to a boil.
  3. Add the rinsed hibiscus petals, grated ginger, cloves, and cinnamon stick. Stir well.
  4. 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.
  5. Remove the saucepan from heat and let it steep for another 10 minutes for a stronger flavor.
  6. Strain the liquid using a sieve into a clean jug or bowl to remove the solids.
  7. Stir in sugar while the drink is still warm, adjusting to your preferred sweetness level.
  8. 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.