Iced Karkadeh

Chilled Egyptian hibiscus infusion with lime, served over ice.

Preparation: 10 min · Cooking: 17 min · Total: 1 hr 27 min · 4 servings

Ingredients

• 25 g dried food-grade hibiscus calyces — Dried edible Hibiscus sabdariffa calyces, not ornamental flowers.
• 75 g sugar — Dissolve while the infusion is warm.
• 750 ml drinking water
• 1 pc lime — Juice after the infusion cools.
• 200 g ice — Keep frozen until serving.

Instructions

1. Measure ingredients

   Measure 25 g food-grade dried hibiscus calyces, 75 g sugar, 750 ml drinking water, 1 lime, and 200 g ice. Use a pot, fine-mesh strainer, heatproof pitcher, and four clean glasses.

   Ingredients and clean equipment are ready.

2. Prepare lime and vessels

   Wash the lime and keep it whole until the infusion has cooled. Check that the dried hibiscus is food-grade and free of grit; keep the ice frozen until serving.

   Lime is washed; ice remains frozen.

3. Heat the water

   Pour the 750 ml drinking water into a pot and bring it to a full boil over medium-high heat, about 5–7 minutes. Turn off the heat; do not boil the hibiscus itself.

   Water is at a full boil.

   Check for boiling water: 420 seconds

4. Steep the hibiscus

   Add the 25 g dried hibiscus calyces to the hot water, cover, and steep off the heat for 10 minutes. The liquid should become a deep red; do not leave the calyces in indefinitely, which can make the drink harsh.

   Liquid is deep red after 10 minutes.

   Steep hibiscus: 600 seconds

5. Strain and sweeten

   Strain the infusion through a fine-mesh strainer into a heatproof pitcher, discarding the calyces. While still warm, stir in the 75 g sugar until no crystals remain.

   No hibiscus solids or sugar crystals remain.

6. Add lime

   Let the infusion cool briefly; then squeeze the 1 lime and stir its juice into the pitcher. Do not put hot liquid directly over ice in a fragile glass.

   Lime juice is evenly mixed.

7. Check the infusion

   Check that the drink is evenly colored and free of hibiscus pieces or undissolved sugar. Taste with a clean spoon; it should be tart and sweet. Do not add unlisted ingredients.

   Deep red, tart-sweet, with no solids.

8. Chill and serve

   Cover and refrigerate the strained drink for at least 60 minutes, until cold. Divide the 200 g ice among four glasses (50 g each), pour in the cold karkadeh, and serve. Refrigerate any remainder promptly.

   Drink is cold and served over ice.

   Chill karkadeh: 3600 seconds

Tips

• Strain after 10 minutes to avoid excessive bitterness.
• Add lime after the infusion cools to keep its fresh aroma.

Common mistakes

• Using ornamental hibiscus rather than food-grade dried calyces is unsafe.
• Pouring hot tea over ice in a fragile glass risks breakage and a diluted drink.

Substitutions

• For less sweetness, reduce the listed sugar to 50 g in all servings; do not replace the hibiscus with an unrelated herb.

Storage

Keep covered at 4°C/40°F or colder for up to 3 days. Refrigerate within 2 hours of brewing; add ice only when serving.

Reheating

Serve this lime-and-ice version cold; do not reheat it. For a separate hot version, warm the strained sweetened infusion gently and serve without ice.

About this recipe

Karkadeh is a hibiscus infusion enjoyed in Egypt. This version is chilled and adds lime; it does not claim to represent every household preparation.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.