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Ice Cold Hibiscus Juice {Karkade}

Prep Time5 minutes
Cook Time5 minutes
Steep Time30 minutes
Total Time40 minutes
Servings: 8

Ingredients

  • 1 cup dried hibiscus leaves
  • ½ cup sugar
  • 2 liters water
  • Ice for serving

Instructions

  • Add 2 liters of water to a medium pot.
  • Add ½ cup sugar to the water.
  • Stir the water and sugar together until the sugar starts to dissolve.
  • Add 1 cup dried hibiscus leaves to the pot.
  • Stir the hibiscus leaves into the water and sugar mixture.
  • Place the pot over medium heat.
  • Bring the mixture to a boil.
  • Once it starts boiling, let it boil for about 5 minutes. The water should turn a deep red color.
  • Turn off the heat.
  • Cover the pot with a lid.
  • Let the hibiscus steep for 30 minutes. This helps the flavor and color become stronger.
  • After 30 minutes, strain the hibiscus leaves from the liquid using a fine mesh strainer.
  • Discard the hibiscus leaves.
  • Let the hibiscus juice cool slightly.
  • Transfer the hibiscus juice to a pitcher.
  • Refrigerate for at least 3 hours, or until fully chilled.
  • When ready to serve, fill glasses with ice.
  • Pour the cold hibiscus juice over the ice.
  • Serve immediately.

Notes

  • Adjust the sugar depending on how sweet or tart you like your karkade.
  • For a stronger flavor, let the hibiscus steep a little longer before straining.
  • Store in a covered pitcher or bottle in the fridge for 4 to 5 days.
  • Hibiscus is naturally tart, so taste and adjust before serving.
  • Serve with lots of ice for the best flavor.
  • You can serve this drink hot, but this recipe is written for ice cold hibiscus juice.
  • If you are pregnant, breastfeeding, have low blood pressure, or take blood pressure medication, check with your doctor before drinking hibiscus regularly.