Ever wondered why hibiscus is such a big deal in hot countries? This flower has a cooling berry-like flavour that makes it perfect for hot summer weather. It's easy to turn into the most delicious and refreshing drinks, or even into a syrup or sorbet!
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Sources:
https://www.frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2022.840478/full
https://www.sciencedirect.com/science/article/pii/S0022316622069632
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9086798/
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Karkadieh (Hibiscus drink)
40g Hibiscus flowers or petals
1000ml water
150g sugar
1- Add hibiscus and water to a small pot. Bring to a boil over high heat and cook for 10 minutes.
2- Turn the heat off, then leave the hibiscus to infuse for 10 more minutes.
3- Pour through a strainer to filter out the flowers, then add the sugar while still warm and mix to dissolve.
4- Chill completely then serve. You can dilute this to taste with extra water
Hibiscus sorbet (makes two 400ml tubs)
50g hibiscus flowers
1000ml water
250g sugar
25ml lemon
5 mint leaves
1- Add hibiscus and water to a small pot. Bring to a boil over high heat and cook for 10 minutes.
2- Turn the heat off, then leave the hibiscus to infuse for 10 more minutes.
3- Strain the liquid, then add the sugar and lemon juice.
4- Add mint leaves to a container then pour in liquid and freeze.
5- Use a ninja creami on the sorbet setting to turn into a creamy sorbet.
Hibiscus jam
150g Hibiscus petals
300g sugar
1000ml water
5g pectin
1- Add hibiscus and water to a pot. Bring to a boil over high heat and cook for 10 minutes.
2- Once the petals have softened, strain the liquid into a jug keeping the petals aside.
3- Weigh out 150g of the softened petals and 600ml of the liquid into the pot. Add the sugar except for 50g.
4- Mix the pectin with the remaining sugar then add to the pot.
5- Heat the pot over medium high heat, stirring often until it comes to a gentle boil
6- Cook until it reaches 103 degrees Celsius. Pour into a sterilised jar and allow to cool
Hibiscus syrup
1/2 hibiscus drink prepared as per recipe above excluding the sugar
250g of Sugar (per 125g of hibiscus drink)
1/2 tsp citric acid (per 125g of hibiscus drink)