Chilled Egyptian Hibiscus Karkade

What you need

• 1 l (4 cups) water
• 30 g (1 cup) dried hibiscus flowers
• 100 g (1/2 cup) granulated sugar, or to taste
• 4 sprigs fresh mint

Method

Restated from the original video

1. 1

   Bring the water to a boil in a saucepan.

2. 2

   Rinse the hibiscus in a sieve under cold water.

3. 3

   Take the pan off the heat, add the hibiscus and stir so every petal is submerged.

4. 4

   Cover and steep until the liquid is a deep ruby red, 10-15 min.

5. 5

   Strain into a jug, pressing the petals lightly, and discard them.

6. 6

   Stir in the sugar while the liquid is warm until it dissolves. Taste and add more if it is too sharp.

7. 7

   Chill until cold, about 2 hours.

8. 8

   Pour over ice and garnish each glass with a sprig of mint. It can also be served hot straight after sweetening.

Imported from yellowchilis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.