Hibiscus flower

Fleur d’hibiscus (karkadé)

What it is

Bissap in Dakar, karkadé in Cairo, agua de jamaica in Mexico City — the same dried calyx, brewed hot or steeped cold overnight, and the same deep red, cranberry-sour glass at the end of it. The colour is an anthocyanin that behaves like litmus: a squeeze of lime turns it scarlet, a pinch of bicarbonate pushes it towards violet.

In the kitchen

Steep it, never boil it — five minutes off the boil gives clean cranberry acidity, while a simmer turns it stewed and drying. Sweeten while it is still hot, since the acidity reads much sharper cold.

Goes with

White sugar Ginger Lime Mint Vanilla Raspberry Orange Cinnamon

Same species

Hibiscus / Roselle

Also used with

Cascara

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