Hibiscus tea, known as karkadeh across Egypt and much of the Arab world, is made from the dried calyces of the Hibiscus sabdariffa flower. It brews into a vivid ruby-red drink with a tangy, cranberry-like flavor, and it is enjoyed both steaming hot in winter and ice-cold in summer.
Where hibiscus comes from
Hibiscus sabdariffa is grown in warm climates across North and West Africa, the Middle East and Asia. After the flowers bloom, the fleshy red calyces are harvested by hand and dried in the sun or in dryers until crisp.
What it tastes like
Hibiscus is naturally tart and slightly fruity, with no caffeine. Many people sweeten it lightly with sugar or honey, or pair it with mint, ginger or cinnamon.
How to brew hot hibiscus tea
- Use 1–2 teaspoons of dried hibiscus per cup (250 ml).
- Pour over freshly boiled water.
- Steep for 5–7 minutes, then strain.
- Sweeten to taste and add a slice of lemon if you like.
How to make iced karkadeh
The traditional Egyptian method is a cold brew: soak a generous handful of dried hibiscus in cold water for several hours or overnight in the fridge, strain, sweeten and serve over ice. It gives a smooth, less bitter drink that is perfect for hot days and gatherings.
More ways to use hibiscus
- Blend with other herbs such as mint or chamomile
- Use the concentrated tea in syrups, jellies and desserts
- Add to fruit punches and mocktails for color
Choosing quality hibiscus
Look for whole, deep-red calyces with a fresh fruity aroma, and avoid dusty, broken or brownish product. Store in an airtight container away from light.
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