A deep crimson drink brewed from dried hibiscus flowers, sweetened with sugar and perfumed with cloves, ginger, and sometimes vanilla. This tart, refreshing Chadian tea is served cold at celebrations and daily as a thirst quencher.
Ingredients
100g dried hibiscus flowers
2 liters water
200g sugar
5 whole cloves
1 small piece fresh ginger
1 tsp vanilla extract
Juice of 2 limes
Fresh mint for garnish
Instructions
1Rinse dried hibiscus flowers under cold water to remove any dust. Place in a large pot with cloves and sliced ginger.
2Add two liters of water and bring to a boil. Reduce heat and simmer for fifteen minutes until the water turns deep ruby red.
3Remove from heat and let steep for an additional fifteen minutes. The longer it steeps, the more intense the flavor becomes.
4Strain through a fine strainer into a large pitcher, pressing the flowers to extract all the deep red liquid.
5Add sugar, vanilla extract, and lime juice. Stir until sugar is completely dissolved. Taste and adjust sweetness.
6Refrigerate until very cold. Serve over ice garnished with fresh mint. The drink keeps well for several days refrigerated.
Did You Know?
Karkanji is so central to Chadian hospitality that offering a glass to a guest is considered an essential gesture of welcome, and refusing it would be seen as rude.