Iced Karkadé, Ruby Hibiscus Infusion
A deep red, translucent infusion, both tangy and thirst-quenching, sweetened to taste and served iced. Lively as a pomegranate, it revives you after a day of furnace-like heat.
A deep red, translucent infusion, both tangy and thirst-quenching, sweetened to taste and served iced. Lively as a pomegranate, it revives you after a day of furnace-like heat.
When a visitor appears under my veranda, weary from dust and sun, one first hands him a glass of karkadé — that ruby-colored infusion the Egyptians make from dried flowers. Served well chilled, sweetened just enough, it has a bite that revives the spirit better than anything. For long I preferred it to my London tea during the months when the Valley becomes an oven. Taste it, and you will understand the hospitality of this land.
- •Dried hibiscus flowers (karkadé) — a good handful (aromatic base)
- •Water — a pitcher (infusion)
- •Sugar — to taste (sweetness)
Iced Karkadé, Ruby Hibiscus Infusion
A deep red, translucent infusion, both tangy and thirst-quenching, sweetened to taste and served iced. Lively as a pomegranate, it revives you after a day of furnace-like heat.
Why this dish? Under the crushing heat of Luxor and the Valley of the Kings, karkadé — blood-red hibiscus infusion — is THE drink of Egypt, served to guests. Carter, who entertained visitors and colleagues, could not have ignored it: it is the refreshment of Egyptian hospitality par excellence.
When a visitor appears under my veranda, weary from dust and sun, one first hands him a glass of karkadé — that ruby-colored infusion the Egyptians make from dried flowers. Served well chilled, sweetened just enough, it has a bite that revives the spirit better than anything. For long I preferred it to my London tea during the months when the Valley becomes an oven. Taste it, and you will understand the hospitality of this land.
Ingredients (period version)
- Dried hibiscus flowers (karkadé) — a good handful (aromatic base)
- Water — a pitcher (infusion)
- Sugar — to taste (sweetness)
Ingredients
- Dried hibiscus flowers — 30 g (about 6 tbsp) (base)
- Water — 1 liter (infusion)
- Sugar — 4 to 6 tbsp, to taste (sweetness)
- Ice cubes — as needed (chilled service)
- Lemon slices — a few (optional) (freshness)
Method
- Bring water to a simmer, add the hibiscus flowers, turn off the heat, and let steep for 15 to 20 minutes.
- Strain to remove the flowers.
- Sweeten while warm, adjusting to taste.
- Let cool, then refrigerate for several hours.
- Serve over ice, optionally with a lemon slice.
How it was made : Karkadé has been consumed in Egypt and Sudan for centuries; the dried hibiscus calyces were sold in purple mountains at the markets. It was drunk hot in winter and iced in summer, sweetened, as a welcome and festive drink. It was also believed to have refreshing and tonic properties during the heat.
The contemporary twist : Pour it into a clear glass pitcher with ice cubes containing a hibiscus flower: the 'pharaoh red' color is a showstopper on a summer table.
Sources : Claudia Roden, A Book of Middle Eastern Food, 1968
Howard Carter · Charactorium