Karkadé — Hibiscus Tea from the Valley
Dried hibiscus flowers steeped, sweetened to taste, deep red in color, drunk hot in winter and cold in summer.
Dried hibiscus flowers steeped, sweetened to taste, deep red in color, drunk hot in winter and cold in summer.
When a visitor came through the door, be he a pasha or a simple water carrier, we would immediately hand him a glass of karkadé — that deep red you get from dried hibiscus flowers. In winter, in the surprising cool of the desert night, we drink it scalding hot; in summer, in Thebes, we want it iced to the teeth. Sweeten it generously, for its acidity needs taming. It is, my friend, the very color of Egyptian hospitality in a glass.
- •Dried hibiscus flowers (karkadé) — a handful (base)
- •Sugar — to taste (sweetness)
- •Water — as needed (infusion)
Karkadé — Hibiscus Tea from the Valley
Dried hibiscus flowers steeped, sweetened to taste, deep red in color, drunk hot in winter and cold in summer.
Why this dish? A ruby beverage served steaming on cool desert evenings or iced under the Theban sun, karkadé was the hospitality offered to every visitor at Winlock's excavation house.
When a visitor came through the door, be he a pasha or a simple water carrier, we would immediately hand him a glass of karkadé — that deep red you get from dried hibiscus flowers. In winter, in the surprising cool of the desert night, we drink it scalding hot; in summer, in Thebes, we want it iced to the teeth. Sweeten it generously, for its acidity needs taming. It is, my friend, the very color of Egyptian hospitality in a glass.
Ingredients (period version)
- Dried hibiscus flowers (karkadé) — a handful (base)
- Sugar — to taste (sweetness)
- Water — as needed (infusion)
Ingredients
- Dried hibiscus flowers — 30 g (base)
- Water — 1 liter (infusion)
- Sugar — 4–6 tbsp (sweetness)
- Ice cubes (cold version) / mint — to taste (serving)
Method
- Bring water to a simmer and add the hibiscus flowers.
- Steep 8–10 minutes off the heat until deep red.
- Strain and sweeten while still hot.
- Serve hot in winter; or let cool and serve over ice in summer.
How it was made : Karkadé, an infusion of hibiscus calyces, has been attested in Egypt and Nubia for centuries; it was drunk at every table and traditionally accompanied hospitality as well as celebrations. Its scarlet hue earned it a special place at weddings.
The contemporary twist : Served iced with a mint leaf and an orange zest, as a 'ruby tea' to end a meal.
Herbert Winlock · Charactorium