Chilled Egyptian Hibiscus Karkade Cooler with Mint, Lime and Honey

Combine the dried hibiscus flowers with the cold water, cinnamon stick and cloves in a large jar.

Serves 6

Ingredients

• 1 cup dried hibiscus flowers
• 6 cups cold water
• 1/3 cup honey
• 1/4 cup fresh lime juice
• 1 cinnamon stick
• 4 whole cloves
• 1 cup fresh mint leaves
• 2 cups sparkling water, chilled
• Ice cubes, for serving
• Lime wheels, for garnish
• Fresh mint sprigs, for garnish

Instructions

1. Combine the dried hibiscus flowers with the cold water, cinnamon stick and cloves in a large jar.
2. Cover the jar and refrigerate for at least eight hours, letting the flowers steep cold rather than hot so the drink stays smooth instead of turning astringent.
3. Strain the deep crimson liquid through a fine sieve and discard the spent flowers and spices.
4. Warm a half cup of the hibiscus liquid just enough to dissolve the honey, then stir it back into the rest.
5. Muddle the mint leaves gently in the base of a pitcher to release their oils without shredding them.
6. Pour the sweetened hibiscus over the mint, add the lime juice, and chill for another hour.
7. Fill tall glasses with ice and pour the hibiscus base two-thirds of the way up each one.
8. Top each glass with chilled sparkling water, garnish with a lime wheel and a mint sprig, and serve immediately.
9. Karkade has been drunk along the Nile since pharaonic times and is still poured at Egyptian weddings and Ramadan tables alike, served steaming in winter and ice-cold in summer. Steeping the flowers in cold water instead of boiling them is the key move here, drawing out the color and tartness while leaving behind the bitterness that hot brewing pulls from the petals.

Nutrition (estimated, per serving)

• Calories: 70 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Sugar: 16g
• Sodium: 10mg