How To Make Hibiscus Tea (Karkade)

Hibiscus tea, also known as karkade, is a refreshing herbal drink made with dried hibiscus petals, water, and sugar. It has a deep red color and a slightly tart, fruity flavor. It is made with only 3 simple ingredients and can be served cold or warm, but I personally prefer it cold.

Hibiscus Tea (Karkade)

I like this refreshing herbal tea because it is easy to make ahead and keep in the fridge for later. However, I have to warn you that hibiscus tea can leave stubborn stains that are very hard to remove, so be careful when making and serving it.

From my experience, the intensity of the flavor depends on two things: how many hibiscus petals you use and how long you boil the tea. The more petals you add and the longer you boil it, the stronger and more intense the flavor will be.

For the best ratio, I use 1 tablespoon of dried hibiscus petals for every cup of water. This gives the tea a balanced flavor, and I simmer it for no more than 10–15 minutes.

Ingredients

Let's talk about the ingredients I used to make this recipe. All the quantities are on the recipe card.

• Water: I use tap water
• Dried hibiscus petals: You can find them online or in Middle Eastern grocery shops. I bought it from Amazon.
• Granulated sugar: Hibiscus tea has a tart taste, so I like to sweeten it with sugar. You can also use honey, brown sugar, maple syrup, or your preferred sweetener.

How to Make Hibiscus Tea (Karkade)

In a saucepan or pot, add the dried hibiscus flowers and water over high heat and bring to a boil.

Lower the heat to medium and simmer for 10-15 more minutes, then turn the heat off. Be careful, If you simmer it for too long, the flavor can become too strong or slightly bitter.

Now, to strain the tea, set a fine-mesh strainer over a large bowl or pot. Pour the tea through the strainer and discard the hibiscus flowers.

Stir in the sugar until completely dissolved, then let it cool completely.

Pour the tea into a bottle using a funnel, then chill until cold and serve. Enjoy!

Cold Brew Hibiscus Tea

Cold brew gives Karkade a milder flavor. Just soak the dried hibiscus flowers in water overnight, strain them the next day, sweeten the tea and then refrigerate or serve them over ice.

Cold vs Hot Karkade

Karkade can be served cold or hot, depending on your taste. I personally prefer it cold, especially in summer, because it is so refreshing. I find that when it is served hot, it has a stronger flavor.

For cold karkade, let the tea cool completely, then chill it in the fridge until cold, then serve. For hot karkade, serve it right after straining the hibiscus blossoms and adding the sugar.

Recipe Tips

• Use the right ratio: I usually use 1 tablespoon of dried hibiscus petals for every 1 cup of water. This gives the tea a strong but balanced flavor.
• Do not overboil it: Simmering for 10–15 minutes is enough. If you boil it for too long, the flavor can become too strong or slightly bitter.
• Adjust the sweetness after straining: I like to add the sugar while the tea is still warm so it dissolves easily.
• Be careful with stains: Hibiscus tea has a deep red color and can stain clothes, towels, and countertops.

How to Store

Store it in a covered bottle or jug in the fridge for up to 4 days. I’ve noticed that storing it for longer than that can change the taste.

Serve This Herbal Tea With

Here are some of my favorite cakes to serve with it:

• Pandan Cake
• Jam and Coconut Cake
• Raspberry Cobbler
• Naked Chocolate Cake Recipe
• One Layer Chocolate Cake
• Raspberry Sponge Cake
• Lemon Victoria Sponge Cake
• Fresh Pear Bread Recipe

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