Iced Hibiscus Tea (Karkade)

For 2 servings

• dried hibiscus flowers (or 3 hibiscus tea bags)15 g
• water500 ml
• sugar (adjust to taste)3 tbsp
• Ice cubes, to serve
• Fresh mint, to serve (optional)

1. 1

   Bring the water to the boil in a small pan. Add the dried hibiscus flowers and reduce the heat to a gentle simmer.

2. 2

   Simmer for 8 to 10 minutes, the water will turn a deep ruby red fairly quickly, but the extra simmering time draws out more flavour and a slightly tart edge, this is characteristic of the drink and not a mistake.

3. 3

   Remove from the heat and strain the liquid through a fine sieve into a jug, pressing gently on the flowers with the back of a spoon to extract any remaining liquid, then discard the flowers.

4. 4

   While the liquid is still warm, stir in the sugar until fully dissolved, taste and adjust, hibiscus is naturally quite tart so most people prefer it on the sweeter side, but this is easily adjusted to preference.

5. 5

   Leave to cool to room temperature, then chill in the fridge for at least 1 hour, the flavour deepens further the longer it chills.

6. 6

   Fill two glasses with ice cubes and pour the chilled hibiscus tea over the top.

7. 7

   Garnish with fresh mint, if using, and serve immediately.