Karkanji Hibiscus Tea Africa Recipes

KARKANJI-HIBISCUS TEA - AFRICA

Steps:

• Add 1/2 to 1 gallon water to a saucepan.
• Drop hibiscus flowers on top of the water until the surface is mostly covered with flowers. Add ginger root or cinnamon and cloves, if desired.
• Bring to a boil.
• Once you have a running boil, turn down heat to a simmer, cover and cook at a low simmer for ten minutes.
• Add the sugar or honey according to taste, mix well, then let simmer for five more minutes.
• Remove from heat, and let cool for at least one hour.
• Add ice, and serve.
• May also be served hot, soon after the sugar is added.

HIBISCUS TEA (EGYPT)

Steps:

• Briefly rinse the dried flowers in cool water.
• In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
• Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).
• Stir in the sugar.
• Add any other flavorings (if desired).
• Add ice and chill completely.
• May be served over ice as well.
• Note: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.
• Also called l'Oseille de Guinée, Guinea Sorrel, and Karkadé.