Egyptian Karkade Hibiscus Tea with Rose Water, Fresh Mint and Honey

Ingredients

• 1 cup dried hibiscus flowers (karkade), rinsed
• 6 cups cold water
• 3 tbsp honey (or to taste)
• 1 tbsp rose water
• Juice of 1 lemon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Pinch of ground cloves
• Ice cubes
• Fresh mint sprigs for garnish
• Dried rose petals for garnish (optional)
• Lemon slices for garnish
• Orange slices for garnish

Instructions

1. Cold brew method (preferred for best color and clarity): combine dried hibiscus flowers and 6 cups of cold water in a pitcher. Refrigerate overnight or at least 4 hours. The result is a deep ruby concentrate with no bitterness.
2. Quick hot method: bring 6 cups water to a boil. Remove from heat, add hibiscus flowers, and steep 8-10 minutes. Do not over-steep as it turns bitter. Strain and cool completely.
3. Strain the hibiscus liquid through a fine-mesh sieve, pressing the flowers gently. Discard spent flowers.
4. While the liquid is still slightly warm (for hot method) or in a small amount of hot water (for cold method), dissolve honey completely. Stir in cardamom, cinnamon, and cloves.
5. Add rose water and fresh lemon juice. Taste and adjust sweetness, acidity, and spice to your preference. The balance should be tart, floral, and lightly sweet.
6. Refrigerate until very cold, at least 1 hour. The tea will deepen to an extraordinary jewel-red color as it chills.
7. Serve over ice in tall glasses or traditional ornate cups. Slap fresh mint sprigs against your palm to release oils and place in each glass. Garnish with lemon and orange slices and dried rose petals. Karkade is traditionally served at Egyptian celebrations and is both hot and iced.