Egyptian Hibiscus Tea (Karkade), Hot and Iced
Hibiscus is made two ways: an 8-hour cold steep gives a clear, clean-tasting iced drink, or a two-minute hot infusion for serving warm. Long boiling is the single cause of the bitterness people complain about.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Calories
- 90
Photo: MRG90 — CC BY-SA 4.0 · Wikimedia Commons
Karkade is Egypt's national infusion, served iced through the summer and hot in winter, and famously poured at Nubian weddings. It needs only dried flowers, water and sugar — the technique is everything.
Method
-
1
Rinse the flowers
Rinse the hibiscus twice under running water to remove dust and grit, and drain well before steeping.
⏱ 2 min -
2
Cold steep (for the iced version)
Steep the flowers in 6 cups of cold water in the fridge for 8 to 12 hours. Cold water pulls out the colour and acidity without the bitter compounds that heat releases.
⏱ 480 min -
3
Quick infusion (for the hot version)
If you want it hot or are in a hurry: bring the water to a boil, take it off the heat, add the flowers with the cinnamon and cloves, cover for two minutes only, then strain immediately.
⏱ 5 min -
4
Strain
Strain through a fine sieve and press the flowers gently. Pressing hard extracts bitterness, so a light press is enough.
⏱ 2 min -
5
Sweeten
Stir in the sugar while the liquid is still warm until it dissolves completely — sugar does not dissolve properly in an ice-cold drink.
⏱ 2 min -
6
Serve
Iced: pour over a glass packed with ice and garnish with lemon and mint. Hot: serve straight away in glass cups.
⏱ 2 min
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Tips that actually matter
- Cold steeping gives a visibly clearer liquid and a cleaner taste than boiling — the difference shows in the glass, not just the flavour.
- Never leave the flowers sitting in the finished drink; every extra minute adds bitterness.
- A splash of lemon juice fixes the red colour and stops it turning brownish.
- It keeps four days in a sealed bottle in the fridge and actually tastes better on day two.
People also ask
Why is my hibiscus tea bitter?
You boiled it too long or left the flowers in after straining. Two minutes of infusion is the maximum, and cold steeping for 8 hours is better still.
What is the difference between Sudanese and Egyptian hibiscus?
Sudanese flowers are larger, darker and more acidic, and are considered the best grade in the world. Egyptian hibiscus is lighter and softer, and works well for the iced version.
Can I drink it without sugar?
Yes, and it is noticeably tart. To cut the sugar, sweeten with honey or use half the amount with a little more water.
Does hibiscus raise or lower blood pressure?
Folk wisdom says hot raises it and cold lowers it, but there is no scientific basis for that distinction — studies point to a mild lowering effect regardless of serving temperature.
Cook mode
Egyptian Hibiscus Tea (Karkade), Hot and Iced
-
1
Rinse the flowers
Rinse the hibiscus twice under running water to remove dust and grit, and drain well before steeping.
-
2
Cold steep (for the iced version)
Steep the flowers in 6 cups of cold water in the fridge for 8 to 12 hours. Cold water pulls out the colour and acidity without the bitter compounds that heat releases.
-
3
Quick infusion (for the hot version)
If you want it hot or are in a hurry: bring the water to a boil, take it off the heat, add the flowers with the cinnamon and cloves, cover for two minutes only, then strain immediately.
-
4
Strain
Strain through a fine sieve and press the flowers gently. Pressing hard extracts bitterness, so a light press is enough.
-
5
Sweeten
Stir in the sugar while the liquid is still warm until it dissolves completely — sugar does not dissolve properly in an ice-cold drink.
-
6
Serve
Iced: pour over a glass packed with ice and garnish with lemon and mint. Hot: serve straight away in glass cups.
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