Karkade (Hibiscus Tea)

Step 1

Steep the tea and sweetener. In a medium saucepan, bring the water to a boil. Stir in the hibiscus and sweetener (I usually add ¼ to ½ cup of sugar). Boil for 3 minutes over high heat, then turn the heat off, cover the pan, and let the hibiscus steep for 20 to 30 minutes.

Step 2

Strain. Set a fine-mesh strainer over a heat-safe glass pitcher or bowl. Pour the tea through the strainer. Discard the hibiscus flowers and stir in the lime juice.

Step 3

Adjust to taste. Set aside to cool completely, then taste. If the is too concentrated or bitter, dilute it with a little more filtered water and sweetener. Remember not to dilute it too much, especially if you plan to serve it over ice.

Step 4

Chill and serve. Transfer to the fridge and chill for a few hours. Serve over ice, with a lime wheel and a sprig of fresh mint in each glass. Cheers!