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Hibiscus Tea

Known in Arabic as karkady, hibiscus tea is a tart, bright red herbal tea popular in Africa, especially in Egypt and the Sudan. Hibiscus is an ingredient in red zinger tea, mixed with any number of other herbs. The flower is a good addition to spicy salads, and it makes a fruity, fragrant smoke for meats and fish. During the Islamic fasting month of Ramadan, many Egyptian families will break their day-long fast at sunset with glasses of karkady instead of the traditional apricot drink, gamar al-din. The benefit of hisbiscus tea is substantial, for it is an herbal tea remedy for many ailments. Red Hibiscus blossoms, high in vitamin C, yield a tonic that is said to soothe colds and coughs. Some Haitians steep 3 fresh chou blak flowers in hot water for 5 minutes. Filipinos place 10 dried blossoms in 2 cups of water and boil down to 1 cup for a cold remedy. Cubans steep 3 green leaves for 5 minutes to calm the nerves. Hibiscus tea can be used as a detox herbal tea or laxative herbal tea, and researchers have also found that extracts of Hibiscus leaf tend to slightly relax the uterus and lower blood pressure.

Bring water to a light simmer, then turn off heat and add everything except for the sweeteners.

Cover and allow to steep for 15-20 minutes. (If you want a stronger flavor, use more herbs, because longer steeping may bring out a bitter flavor.) Strain liquid mixture into a pitcher, then add the honey or sugar to taste.

Serve over ice (if desired), and garnish with fresh mint and/or slices of oranges.

If you have time, you can try making tea the way the Sudanese do, which is similar to American "sun tea," and which the Sudanese claim allows for fuller flavor to come out in the tea. Soak the dried hibiscus flowers in cold water for two days and then, without boiling, strain off the liquid.