📝 About This Recipe
Hailing from the lush, western regions of Ethiopia, Karkade is a vibrant, ruby-red infusion that captures the soul of East African hospitality. This traditional beverage balances the tart, cranberry-like profile of dried hibiscus flowers with the warming heat of fresh ginger and aromatic cloves. It is a refreshing, antioxidant-rich staple that serves as the perfect palate cleanser after a spicy meal or a cooling respite on a warm afternoon.
🥗 Ingredients
The Infusion Base
- 2 cups Dried Hibiscus Petals (Karkade) (whole dried flowers preferred over tea bags)
- 8 cups Water (filtered for the cleanest flavor)
- 3 inch piece Fresh Ginger (peeled and sliced into thick coins)
- 1 large Cinnamon Stick (Ceylon cinnamon preferred)
- 4-6 pieces Whole Cloves (adds a subtle earthy depth)
Sweetener and Brighteners
- 1/2 to 3/4 cup Honey or Raw Sugar (adjust to your preferred sweetness level)
- 2 tablespoons Fresh Lemon Juice (squeezed from about half a lemon)
- 1/4 cup Fresh Mint Leaves (for infusing and garnish)
For Garnish
- 6 rounds Lemon Slices (thinly sliced)
- 4 cups Ice Cubes (if serving chilled)
👨🍳 Instructions
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1
Begin by rinsing the dried hibiscus petals briefly under cold running water in a fine-mesh sieve to remove any dust or debris.
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2
In a large stainless steel or glass pot, bring 8 cups of filtered water to a rolling boil over high heat.
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3
Once the water reaches a boil, add the ginger coins, cinnamon stick, and whole cloves. Reduce the heat to medium-low and simmer for 5 minutes to release the essential oils of the spices.
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4
Add the rinsed hibiscus petals to the spiced water. You will notice the water immediately turning a deep, royal purple-red.
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5
Let the mixture simmer gently for another 10 minutes. Avoid a hard boil at this stage to prevent the hibiscus from becoming overly bitter.
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6
Remove the pot from the heat. Add half of the fresh mint leaves, bruising them slightly with your hands before dropping them in.
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7
Cover the pot with a tight-fitting lid and allow the mixture to steep for at least 15-20 minutes. The longer it steeps, the more robust the flavor.
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8
While the liquid is still warm, stir in your honey or raw sugar. Stir continuously until the sweetener is completely dissolved.
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9
Strain the mixture through a fine-mesh sieve into a heat-proof glass pitcher, discarding the solids (hibiscus, ginger, and spices).
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10
Stir in the fresh lemon juice to brighten the acidity and lock in the vibrant red color.
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11
Taste the Karkade. If it is too concentrated, you can dilute it with a bit more water; if too tart, add a touch more honey.
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12
If serving hot, pour into mugs immediately. If serving cold, allow it to cool to room temperature before refrigerating for at least 2 hours.
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13
To serve chilled, fill tall glasses with ice, pour the Karkade over the top, and garnish with a fresh lemon slice and a sprig of mint.
💡 Chef's Tips
Always use a glass or stainless steel pot, as the acidity of the hibiscus can react with aluminum or cast iron and alter the taste. For a deeper ginger kick, grate the ginger instead of slicing it, though you will need to strain it through cheesecloth. If you prefer a sparkling version, make a concentrated base with half the water and top with club soda before serving. Don't throw away the steeped hibiscus flowers; they are edible and can be sweetened to make a tart jam or compote. Adjust the sweetness while the liquid is warm, as sweeteners dissolve much more efficiently in heat.
🍽️ Serving Suggestions
Serve alongside a spicy Doro Wat or Tibs to help balance the heat of the Berbere spice. Pair with light Ethiopian appetizers like Sambusas (savory pastries). Enjoy as a mid-afternoon refresher with a side of roasted barley (Kolo). For a festive twist, add a splash of gin or vodka for a refreshing East African-inspired cocktail. Serve steaming hot in the morning as a caffeine-free alternative to tea or coffee.