Karakadey (Hisbiscus Tea)
-2 -3 C. dried hibiscus flowers (often called red sorrel or roselle)
-2 quarts cold water
-1 -2 C. sugar
-1 or 2 OF THE FOLLOWING OPTIONAL FLAVORINGS:
-sprig mint
-1⁄2 tsp vanilla extract
-1⁄2 tsp grated fresh ginger root
-1 tsp orange flower water
-1⁄2 C. lemon juice
1. Briefly rinse the dried flowers in cool water.
2. In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3. Pour the water from the pot into a pitcher using a cheesecloth-lined strainer to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.)
4. Stir in the sugar. Add any other flavorings (if desired).
5. Add ice and chill completely.
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