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Karkandji
Spiced Hibiscus Tea
Karkandji is a refreshing and vibrant beverage popular in Chad and across the Sahel region. Made from dried hibiscus flowers, it's infused with warming spices like ginger, cinnamon, and cloves, and sweetened to taste. This drink is perfect for hot days and is often enjoyed at gatherings.
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- 1 cup Dried hibiscus flowers (roselle)
- 2 liters Water
- 5 cm piece Fresh ginger(peeled and thinly sliced or grated)
- 1 Cinnamon stick
- 4-6 Whole cloves
- 0.5 cup Sugar(or to taste)
ðšâð³ äœãæ¹
- 1
Rinse the dried hibiscus flowers under cold water to remove any dust.
- 2
In a large saucepan, combine the water, rinsed hibiscus flowers, ginger, cinnamon stick, and cloves.
- 3
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for 10-15 minutes, allowing the flavors to infuse.
- 4
Remove the saucepan from the heat. Stir in the sugar until dissolved. Let the mixture steep, covered, for another 10-15 minutes.
- 5
Strain the liquid through a fine-mesh sieve into a clean jug or bowl, discarding the solids.
- 6
Allow the Karkandji to cool to room temperature, then refrigerate until well chilled. Taste and adjust sweetness or dilute with a little more water if desired.
- 7
Serve chilled, over ice, optionally with a slice of lemon or lime.
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- âFor a stronger ginger flavor, grate the ginger instead of slicing.
- âAdjust the amount of sugar to your preference. You can also use honey as a sweetener.
- âKarkandji can be made in a larger batch and stored in the refrigerator for up to 3-4 days.
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- Add a few star anise pods along with the other spices for an extra layer of flavor.
- For a non-alcoholic punch, serve with a splash of sparkling water.