Karkadeh: Refreshing Egyptian Cold Hibiscus Tea Drink

Rinse the dried hibiscus flowers under cold water to remove any dust or impurities.

In a large saucepan, combine the rinsed hibiscus flowers and 1.5 liters of water. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 15-20 minutes. This allows the hibiscus to release its deep color and flavor.

Remove the saucepan from the heat and stir in the granulated sugar until it completely dissolves. Taste and adjust sweetness if desired.

Let the Karkadeh cool down to room temperature, then strain the liquid through a fine-mesh sieve into a pitcher or jar, discarding the spent hibiscus flowers.

Chill the Karkadeh in the refrigerator for at least 2-3 hours, or until thoroughly cold. The colder it is, the more refreshing it will be.

To serve, pour the cold Karkadeh into glasses filled with ice cubes. Garnish with fresh mint leaves and orange slices, if desired. Saha w hana!