In celebration of our genealogist finding living contacts to relatives in Sudan, here is a Sudanese Hibiscus Tea (Karkade) recipe to celebrate our heritage!
Here is a bit of a tweak on a traditional tea recipe in Sudan:
- 2 Liters Water
- 2 Cups Dried Hibiscus Flowers ( found in most Jamaican or Mexican markets by the name red sorrel or roselle)
- 1 Ginger Root peeled and chopped into 1 inch pieces
- 1 Tablespoon Orange Blossom Water
- 2/3 Cup Honey
- 1 Teaspoon Vanilla Extract
- Fresh Mint Leaves
- Rinse dried hibiscus in cold water.
- In a saucepan heat 2 liters of water to a boil. Immediately add the dried hibiscus and remove for heat. Steep for 8-12 minutes.
- With a small mesh strainer or a cheesecloth strain hibiscus water into a pitcher.
- Add the orange blossom water. mix.
- Add the honey. Mix until dissolved.
- Top off with Vanilla and mint.
- Add ice and chill for 3 hours in the refrigerator.
- Serve over ice.