Karkadé in Egypt, bissap in West Africa, rosella in Australia, sorrel juice in the Caribbean… Hibiscus tea or an infusion of hibiscus flowers has conquered the world under different names in each country. I discovered it myself in land of the pharaohs 30 years ago, at a time when this flower was not well known or widely consumed in western countries. Dried hibiscus flowers make some of most beautiful displays in souks from Khan el-Khalili in Cairo to Tilène market in Dakar. Tourists often bring some back in their suitcases, at least for beauty of the flower, but often because they drank it and want to find again this unique, tangy flavour of a drink like no other! Here is the very simple recipe.
Which part of the plant is used?
It is calyces of the hibiscus flower that are used to prepare the ruby-coloured drink : they remain attached to stem once the petals have fallen, flowering taking place in autumn. The calyx, initially green, gradually turns red. It has antioxidant properties.
Bissap or karkadé is prepared exclusively from Hibiscus sabdariffa, an hibiscus growing in tropical zones of Africa, but also in Asia and Central America where it has become naturalised.
Where to find hibiscus flowers?
Unless you are returning from a trip to Africa, it is unlikely you will have hibiscus flowers at home… unless you dry them as Marion explains in tutorial How to dry hibiscus flowers? But this hibiscus is an exotic plant, not tolerating freezing temperatures and suffering below 10 °C. If you do not have a greenhouse and do not live in Mediterranean fringe or in a subtropical area, chances are you will not be able to grow it. Simplest way is therefore to obtain it from an herbalist, an organic shop, oriental stores, or online (from reputable, reliable websites): it is sold loose or in sachets.
You can keep dried flowers for a long time in an airtight jar away from light and humidity, where they will retain their beautiful purple colour. Feel free to bring some back in your suitcase when travelling!
The recipe
- Bring 1 l of water to the boil in a saucepan.
- Add 15 g of dried hibiscus flowers and leave to infuse for 15–20 minutes with a lid on.
- Add 30 g sugar and stir with a wooden spoon (sugar is necessary otherwise drink would be too astringent). Taste juice and adjust sugar according to preference.
- Pour hibiscus juice into a bottle or carafe, straining it through a sieve or chinois to remove flowers.
- Once cooled, add if desired pieces of fruit, citrus peels or zests, ginger or lemongrass, or mint.
How to drink it?
In Egypt and Africa, karkadé or bissap is enjoyed hot during winter months, but also for much of year, as it truly refreshes those living in desert regions. In summer, however, it is often served chilled or iced in France and across Europe, making it one of most refreshing drinks. I prefer to drink it plain, without adding any extra flavouring, as in Egypt.
Comments