Moroccan · Drinks
Hibiscus Karkadeh Drink
Essaouira's history as a trading port left its mark on the city's drinks as much as its music, and dried hibiscus flowers — karkadeh — brought up from West African trade routes are steeped into a tart, ruby-red cooler, sweetened and often served cold.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 6
- Level
- Easy
Ingredients
- 40 g dried hibiscus flowers
- 1 litre water
- 100 g sugar, or to taste
- Juice of 1 lemon
- Fresh mint, to serve
- Ice, for serving
Method
- 1
Steep the hibiscus
Bring the water to a boil, add the dried hibiscus flowers, and simmer 8–10 minutes until deep red.
- 2
Strain
Strain out the flowers, pressing to extract all the liquid.
- 3
Sweeten
While still warm, stir in the sugar until dissolved, then add the lemon juice.
- 4
Chill
Cool completely, then refrigerate until cold.
- 5
Serve
Serve over ice with a sprig of fresh mint.
Chef's tips
- Adjust sugar carefully — hibiscus is quite tart, so taste while still warm and easy to dissolve more sugar into.
- This concentrate keeps well in the fridge for about a week; dilute with water or sparkling water to taste when serving.
- A little grated ginger added during steeping gives a warming variation on the classic recipe.
Frequently asked questions
Where does hibiscus come from in Moroccan cooking?
Dried hibiscus, known as karkadeh, arrived in coastal Moroccan cities like Essaouira through historic trade routes connecting the Sahara and West Africa, and remains a popular infusion today.
Is karkadeh served hot or cold?
Both — it makes a warming hot infusion in cooler months and a refreshing cold cooler in summer, much like hibiscus drinks found across the wider region.