Karkade (Hibiscus) syrup

Karkade (sometimes referred to as ‘red tea’) is a drink made from hibiscus flowers (Hibiscus sabdariffa) popular in Egypt and the Middle East. Often served chilled it is also delicious hot on a winter’s day. The astringent flavour of the hibiscus flowers is counterbalanced by the addition of sugar making a delightfully refreshing brew. Drinks made from hibiscus are popular wherever the hibiscus grows, and anyone who’s been to Mexico will surely be familiar with the aguas fresca ‘agua de Jamaica’.
Anyway, I had originally intended on making my usual rose syrup to serve with mahalabiya, but decided on something slightly different. The tart cranberry-like flavour of the karkade would complement the sweetness of the mahalabiya perfectly, and the jewel-bright redness complements the green pistachios beautifully.
It’s a simple sugar syrup based on 1 part sugar to 1 part water, and it’s equally delicious over yoghurt, porridge or drizzled on some pancakes. Whatever takes your fancy!
Ingredients
1 handful of dried hibiscus flowers
150g sugar
150ml boiling water
1 tablespoon rose water
Squeeze of lemon

1. Put the hibiscus flowers in a bowl and pour over the boiling water. Allow to steep for 30 minutes or so (you want the water to be a rich deep red colour), and then strain – don’t throw away the soaked flowers, you can reuse them
2. Add the hibiscus water to a pan and stir in the sugar, bring to the boil and simmer for 5 minutes. Add the lemon (this will stop the sugar from crystalising)
3. Take off the heat and stir in the rose water 
4. Allow to cool and then refrigerate. Delicious on desserts, yoghurt, ice cream...