In the Caribbean, we'll add cinnamon and clove to our sorrel/hibiscus. And rum, of course. Its very popular at Christmas
@irregularlyregularly4 ай бұрын
To save on some confusion, pimento is allspice
@lochlochy34524 ай бұрын
This past Christmas I used it to make non-alcoholic “mulled wine”, with cinnamon, cloves, ginger, and a bit of lemon for zing. Was amazing! Lots of sugar of course too …
@animalsmistakenformonsters14923 ай бұрын
Why is it funny?
@melodycherry88702 ай бұрын
George, YES!
@KimberlyHernandez-k9q2 ай бұрын
@georgehelliar thanks for sharing ❣️ I absolutely love sorrel and wondered what other spices were in it . I settled with ginger but considered letting a cinnamon stick soak
@dr5ater4 ай бұрын
You can substitute the sugar with any sweetener, but just add it when it's cold as it will become bitter from the high temperature. I have been making this for my dad with sweetener all Ramadan as he got diabetes. He passed away recently, this just reminded me of him. May he be granted highest place in Jannah..
@TirielWoW4 ай бұрын
I'm so sorry about your dad. I lost my dad last November. Thank you for the tip about the sweetener. I will keep this in mind. ♥
@DissociatedWomenIncorporated4 ай бұрын
I’m sorry for your loss, sounds like he had a great son though!
@MiddleEats4 ай бұрын
Sorry for your loss, may his memory live on in you. إِنَّا ِلِلَّٰهِ وَإِنَّا إِلَيْهِ رَاجِعُونَ
@brandiil85594 ай бұрын
Have you used Monk Fruit sweetener?
@y2nsamy2nsam34 ай бұрын
Aameen
@anafindlay16964 ай бұрын
Hello there from Chicago I grew up in Mexico City and was raised drinking Jamaica which is what we call it in Mexico City. I still drink Jamaica to this day during summer and winter. 💙🦋🌿
@j.c.culbreath-julian42304 ай бұрын
@@anafindlay1696 I’m in Arkansas and a couple of Mexican coworkers turned me on to Jamaica years ago. I love it!
@anafindlay16964 ай бұрын
@@j.c.culbreath-julian4230 That's awesome that you like Jamaica it has so many benefits . 🦋🌿❤️
@dicecard9214 ай бұрын
Don't boil it, cover the hibiscus with ice cold water and place it in the fridge overnight. Cold brewing brings out more of the subtle floral aromas and tanginess without the bitterness
@desireechase78854 ай бұрын
@@dicecard921 Not really. It's a common drink in the Caribbean (we call ot sorrel here) and it's always boiled (usually fresh 'flowers') to bring out the flavour, along with ginger, cinnamon, bayleaf, etc. And if you don't boil it long enough, the flavour is very subdued 🤷♀️ I'd imagine not boiling it at all would be a waste of the sorrel, but do what suits you I suppose.
@StitchYourSample3 ай бұрын
@@dicecard921 will try it next time
@CrystalsTrips13 ай бұрын
@@dicecard921 this is how I make it
@dynamicworlds13 ай бұрын
If you're trying to get rid of the slightly metallic flavor you might be identifying as bitterness, hibiscus can have to some people what I recommend is pairing it with rose hips (specifically hips, not the more floral petals or rose water).
@micheleandrews91952 ай бұрын
I use agave to sweeten mine!
@brianw38224 ай бұрын
The flowers taste great chopped candied as well after your done with them.
@khinchocho92294 ай бұрын
Do you have a fresh one let me see it please
@MustangAmy674 ай бұрын
Thanks Obi! I like to add a knob of ginger, green cardamom pod, 1/2 a cinamon stick, a star anise and some barberries per liter batch. I use fruit like pineapple or blood orange to sweeten:)
@benjwilliams51044 ай бұрын
Oh i loooove both cardamom and anise! i ut made a note of your recipe in my notes app and plan on trying it once I try the original recipes here!
@TrainerInTraining4 ай бұрын
It's funny how people who live in Jamaica call it sorrel, and people who live in Mexico call it Jamaica!!
@annemiura77674 ай бұрын
@@TrainerInTraining in Australia we call it roselle. People should not confuse it with ordinary hibiscus.
@memeishere14 ай бұрын
what is the difference between , at store it just says hibiscus for us
@animalsmistakenformonsters14923 ай бұрын
@@TrainerInTraining why is it funny?
@mehnazrashid51273 ай бұрын
@@memeishere1 google search hibiscus vs roselle
@gaitribharath59563 ай бұрын
It is roselle or sorrel in the Caribbean. Another way its made in Trinidad is to boil it with, 1 west indian bay leaf, 2 inch piece of dried orange peel, 2 slices of ginger and a few star anise and clove. After boiling, cover and let cool, sweeten to taste then pour into a bottle with a few grains of washed white rice and let sit in the fridge for a week before drinking.
@JosePerez-vz1qq4 ай бұрын
Asalaam alaiqum In Jamaica (among other Caribbean places) the iced version of the tea is called sorrel and it is made with ginger and pimento. In Santiago de Cuba one new year's we made a marmalade out of the flowers left over from making the sorrel drink. 🇨🇺🇯🇲🇬🇾🇹🇹🇪🇬🇵🇸🌺
@irregularlyregularly4 ай бұрын
To save on some confusion for others, pimento is allspice
@sheriefelsayad55784 ай бұрын
In Egypt we also have cold version of this. Its called Karkadeh and the cold version is amazing with some sugar i think. Not huge fan of the hot version. Cold is amazing ❤
@desireechase78854 ай бұрын
Not only thew iced version, the fruit is called sorrel, the shrub is called sorrel, and the drink is called sorrel (whether its cold or hot, though its always made cold.) We also add mixed (or other) essence after its cooled, but this is the first I've heard of it being boiled with allspice. We usually use bayleaf, ginger, clove, and cinnamon. Many people even add rum or wine. Grenadian here.
@Abat-f6r4 ай бұрын
WRONG. He's talking about the HIBISCUS Flower. SORREL is completely different and harvested at the end of the year as a Christmas drink..
@desireechase78854 ай бұрын
@@Abat-f6r Dearest, you are wrong. Sorrel is called hibiscus, or roselle, in other places outside of the Caribbean. Sorrel can be planted and harvested at any time of the year really, though there are traditional times for planting. Last year we harvested sorrel midyear because of when we'd planted it. It's commonly, traditionally, had at Christmas, but we drink it any time of the year.
@MelvisVelour4 ай бұрын
There is nothing better than karkadiyeh on a blazing hot summer day. We also love it in Lebanon and in many versions I really like we add lemon zest because, why not...sahtain!
@MiddleEats4 ай бұрын
Yum, the lemon zest sounds amazing. Imagine dehydrated lemon zest and salt on the rim of the glass....
@MelvisVelour4 ай бұрын
@@MiddleEats Sort of like a margarita for those who don't drink alcohol 😁
@lacuillereathee59974 ай бұрын
I don't know if it's "legal" but I add ginger juice to my cold hibiscus brew and I love it!
@virginiavoigt24184 ай бұрын
That's one of the great things about a basic recipe like this. You can customize it to your pleasure.
@isaiah38724 ай бұрын
In Trinidad & Tobago we call it sorrel and drink it in the lead up to Christmas until early January
@hellie_el4 ай бұрын
i make it in the sun, starting with fresh cold water and whole flowers and petals, and no sweetener. after several hours, put it in the fridge, with its flowers. just strain it into a glass to drink. so refreshing. 🌺
@Getpojke4 ай бұрын
The syrup is lovely drizzled over vanilla ice-cream too. If you live in the UK & want to make a homegrown version with foraged ingredients then try rosehip syrup. Similar flavour profile & packed with vitamin C. As well as a treat, I use it in winter for colds & sore throats.
@Cwestlov4 ай бұрын
In Jamaica we call this sorrel and sometimes flavor it with rum but usually without
@melodycherry88702 ай бұрын
Love, love Hisbiscus! First had it in Jamaica! Now use the whole leaves at home. Thank you for sharing❤
@luciddreamarium35104 ай бұрын
This is the most effective advertisement for hibiscus ever 😂 I want to go buy some right now to try the drinks!
@bustedkeaton4 ай бұрын
It is delicious. I grew it myself for years, 3 bushes made enough in the summer to last my wife and I all year.
@mohammedalrashed11324 ай бұрын
@@luciddreamarium3510 It's really good
@dynamicworlds13 ай бұрын
I highly recommend pairing hibiscus with rose hips (specifically dried hips, not rose petals or water or anything like that). It tastes great AND gives a bunch of vitamin C while you're at it (and unlike rose water, you don't need to be careful with the amount you use) If you can get your hands on them, I promise it will help elevate anything from simple hibiscus tea to any of these recipes while still letting the hibiscus shine as the more forward flavor.
@lorenam80284 ай бұрын
We call that agua de Jamaica in Mexico, no idea why. Delicious!
@Cwestlov4 ай бұрын
@@lorenam8028 because y'all got it from Jamaica lol 😂
@Mark1JT4 ай бұрын
I was in Mexico last fall and had some hibiscus juice made by some local ladies. They didn't steep the freshly picked hibiscus rather they blended it and then strained out any bigger bits. It was some of the most refreshing juice I've ever had. Being 40 deg C with very high humidity likely helped my reaction to it but it was delicious.
@Cocc0nuttt04 ай бұрын
I made hibiscus-cherry ice cream the other day (boiling down hibiscus tea with sugar into a syrup), it's pretty good.
@MiddleEats4 ай бұрын
Sounds fantastic, I like mixing berry flavours and I think cherry would compliment it so well. A little added mint and it would be amazing.
@dexterdanieltnt4 ай бұрын
@middleEats The dry hibiscus as you show it appears to be dried sorrel - not sure if its the same thing by a different name Try a couple whole cloves in the pot when you simmer it. That's how we have it in the Caribbean.
@MiddleEats4 ай бұрын
It is yes. I think the variety grown in Egypt, Sudan and much of Africa is slightly different, but yeah it's the same plant
@ArchaicAnglist4 ай бұрын
Jamaican sorrel, roselle, jamaica: all names for _Hibiscus sabdariffa_.
@ColinsCity4 ай бұрын
I love hibiscus tea, i usually crush some leaves to make the colour more concentrated and i let it soak for about 30 minutes, i'm gonna try boiling it for 10 minutes tomorrow. I drink it everyday and it's so delicious, i actually infuse it with a Blueberry herbal tea bag so it is even more delicious without any sugar added.
@aisa72214 ай бұрын
Great ideas! ❤ In Northern Nigeria we call it Sobo/Zobo and use bicarb/potash when washing the flowers. They will turn bluish but return to vibrant red when rinsed. This automatically reduces acidity so you get the tang but you don’t need a sweetener. We flavour with spices and fruit peels for variety, and even use the leaves with pumpkin and/peanuts to make a delicious soup. 😊
@m.r.jarrell37254 ай бұрын
My favourite Mexican restaurant drink is Jamaica (Hu-my-cuh). Essentially the same thing!
@Skoomz4 ай бұрын
Ha-my-ca, as is pronounced in Spanish
@angelcabeza64644 ай бұрын
@@Skoomz with a ja because its jamaica isnt silent in the beginning
@Skoomz4 ай бұрын
@@angelcabeza6464 but in English the j makes an h sound... and we're speaking English right now...
@tt77624 ай бұрын
The hibiscus jam is so popular in Siwa! I tried it once and it was heavenly delicious 🤤❤
@klara98924 ай бұрын
@@tt7762 what is it served with? I’ve never had it so I’m very curious
@tt77624 ай бұрын
@@klara9892 actually in Egypt we're not typically very sweet tooth, usually our breakfast is savory, but occasionally we be like how about a sweet sandwich? So jam it is! Or honey/molasses! So if you were to combine the savory breakfast theme with a sweet jam like the hibiscus, it's usually paired with a cheese sandwich topped with sliced cucumber/tomatoes, not the regular swiss and cheddar cheeses no, feta, istanbully or cottage cheeses are very very popular in Egypt and you can easily find it in every refrigerator in every authentic Egyptian household The other types of European cheeses are common as well but now they're very very VERY expensive due to inflation and drop in economy unfortunately Plus, I, myself, love pairing it with oatmeal! Or nowadays I'm into barley porridge, I grind the barely seeds very fine and cook it just like the oats, either add milk or not that's okay, sometimes I feel like I want to start my day with something rather sweet unlike usual, so I take some in another bowl and top it with jam or molasses Also, in Egypt the most popular baked good is Feteer meshaltet, I can't explain it very well but you can Google it, you either eat it plain OR the majority (literally 95% of the population 😂) eat it with molasses and cheese, dip each bite in them, separately of course 😂, so you can use jam instead of the molasses here as well And sometimes I love eating it with Fayesh, which is another baked good that resembles biscotti but it's not sweet, so I spread some of the jam on it and God! It's so delicious! And yes sometimes I topped it with cheese instead as well 😂♥️ So in a nutshell, you may eat it as you delight! It's usually a side sandwich or topped on a porridge like our authentic ruz-b-labn (rice with milk porridge) or however you like, you may also incorporate it into cakes and it's gonna taste awesome I'm sure! Or maybe eat it like a classic peanut butter and jam sandwich! In the end, I'm certain you're gonna like it because unlike fruits, the hibiscus isn't very sweet naturally and has some tangy taste that balances everything just perfectly And fun fact, in Siwa they also produce aubergine jam as well 🤣🤣🤣 I was taken back but when I tasted it it was good, they do magic in Siwa indeed 😂♥️ i loved it and loved their date jam as well Hope I answered you very well, and sorry I wrote too much, ignore my bad English please !
@TristanBehrens4 ай бұрын
In Jamaica it's called sorrel and flavoured with ginger and often mixed with rum.
@WhoFramedMSG4 ай бұрын
@@TristanBehrens that sounds so good
@TristanBehrens4 ай бұрын
@@WhoFramedMSG It's very much a Christmas drink for us. Leads to a lot of funny stories of toddlers drinking from the "grown ups sorrel jug" at Christmas parties
@stankmcdankton62044 ай бұрын
It's funny. Jamaica is named after the flower ( which comes from the Arawak language) , yet gave that flower a different name. Never understood that.
@MiddleEats4 ай бұрын
Hah that's funny!
@TristanBehrens4 ай бұрын
@@stankmcdankton6204 Jamaica isn't named after a flower, it means "Land of Wood and Water" in Arawak. In Mexico they call hibiscus "Jamaica" because that's where it was imported from.
@jordan_09144 ай бұрын
I drink this all day everyday. In Mexico we call it Jamaica. Personally I do not sweeten it, while it may be bitter but it's still delicious.
@erikagray98834 ай бұрын
I've had this, but it was called Sorrel and was while I was in Jamaica.
@decemberclouds4 ай бұрын
I actually have some of this already, but I bought it from someone at a local market (specifically it's some Syrian refugees that sell it). It's great knowing that I can make it at home now too!
@bustedkeaton4 ай бұрын
The calyces whole preserved in syrup look cool. I've been thinking they would be a neat garnish for a tart.
@thismissivemisfit4 ай бұрын
We call this flower "roselle" in Malaysia, because hibiscus refers to our national flower. I enjoy it as a tea, and also a candy version where the flowers are cooked with tamarind and sometimes chilli, grounded into a paste, rolled into tiny balls, then coated in fine sugar. If I wasn't trying to control my sugar intake, I'd have eaten this candy by the bucketfuls lol
@ashleya32364 ай бұрын
I've never liked hibiscus bagged tea, but I'm interested in giving these a try!
@MiddleEats4 ай бұрын
Same here. The tea is always so weak. I guess with 5-6 teabags it would taste better.
@Bluebelle514 ай бұрын
If you're in the US, look for a Mexican or latin store, I buy mine loose at a tienda here, it's the whole flower so you have to watch for stems I love it
@raeperonneau49414 ай бұрын
Dude, you are looking wonderful! Iced Hibiscus tea mixed with bubble water is my summer go to. Yum!
@debbierah55364 ай бұрын
We call it Sorrel in Trinidad and its a traditional Christmas drink. We boil it with cinnamon and cloves and when cool sweeten it with sugar and you can enjoy as is or add rum or brandy for an extra kick.
@sephestra.4 ай бұрын
I am one of those who have been using whole hibiscus just to make tea as it has been one of my favorites since I was a kid. I'm absolutely going to try all of these!
@CurliQueCowGrrrl4 ай бұрын
Wow! This really makes my day. I’m sending this to my best hibiscus loving friend so we can kvetch about all the hibiscus things we want to make and share together. Thank you, Middle eats once again for this extraordinary video!
@Momzie8084 ай бұрын
I have hibiscus & was wondering what to do it! Thank you Obe for giving me great ideas to try!
@Cheskaz4 ай бұрын
I ended up spending all day drinking Karkadieh. Thank you!
@Albuderol010104 ай бұрын
Sorrel mentioned!!! You can also make a sorbet from sorrel or any fruit juice using just a freezer- put the juice in a wide, insulative bowl with some extra sugar and a pinch of salt. Then stir thoroughly with a fork at least every 5 minutes for an hour or so.
@MiddleEats4 ай бұрын
Nice tip! I've seen something similar too using a plastic bag, you shake it every 5-10 minutes until it turns into a granita. Haven't tested it though
@peraltarockets4 ай бұрын
Oh I'm gonna stop by one of the markets on Telegraph to see if they have whole dried hibiscus in bulk. Hibiscus syrup in sparkling water sounds brilliant!
@ashleys6374 ай бұрын
Saved to my workout playlist. A great vid from Middle Eats is always welcome!
@Fcnjesse4 ай бұрын
glad to see your sliming down gotta take care homes
@pacho68214 ай бұрын
I used to drink it hot a lot in winter, because in italy we use it as tea, but during summer I love to drink it cold with plenty of sugar. Tastes amazing
@tanagray22124 ай бұрын
We call this sorrel in my country. Its lovely
@crepin8683 ай бұрын
In Trinidad and Tobago we spice the boiling water with whole clove, cinnamon sticks, and Bay leaves, before adding the sorrel (Caribbean name for this particular hibiscus). Jamaica adds ginger too (they add ginger to EVERYTHING). But yeah, we drink this cold, and it's especially popular around Christmas.
@Tashtron4 ай бұрын
I've been making a version of this with Rose of Sharon flowers which are blooming and falling all over the backyard right now. They are not bright red, so after steeping the color is yellowish. Adding citric acid of some sort magically turns it a gorgeous shade of pink, and makes it more delicious. Add some sugar, freeze into ice cubes...brilliance There are so many medicinal benefits, but most importantly, it's just yummy! So refreshing
@bluz87052 ай бұрын
I LOVE hibiscus! Thank you for all the different ways to enjoy it! ❤❤
@1ACL4 ай бұрын
It's popular in Southern Colorado and Northern New Mexico.
@ManiManiPlays4 ай бұрын
Oh hell yeah I love hibiscus. There was this hibiscus iced tea I used to drink all the time, but I haven't seen it in ages. Guess it's time to make my own instead.
@lilo23734 ай бұрын
I need the sorbet now! Looks so delicious
@karihedrick23894 ай бұрын
We've also used the hibiscus flowers as a kind of meat substitute and made tacos out of them! So yummy!!! I made the tea, then cooked the strained hibiscus like I would ground meat for the tacos.
@rainerunsinn1234 ай бұрын
combining lemonade and syrup? Bro I'd like to live to 50 and beyond lol but you deffo got me interested in hibiscus flavour, ngl!
@MiddleEats4 ай бұрын
Oh it's sparkling lemonade, not lemony sugar water. Just the tiniest bit sweet
@tt77624 ай бұрын
Oh god karkadieh! I remember in one Ramadan during university, it was very hot and we had lectures and laboratories all day and we all were exhausted!! We were thirsty and tired, we just wanted to go home, sleep and wake up on Maghreb 😂 Ironically, a friend of mine was talking about wanting to go home so bad and wait for Maghreb just to drink iced karkadieh! And just by listening to her and how her mom prepares it, the next lecture I kept thinking about it and imagine myself drinking it and I didn't focus AT ALL in the lecture (our faculty dean was the professor 😂😂) but on the karkadieh 😂❤ luckily, it was the last lecture in the day! I went home with all the excitement and eagerness to make it! And I did! Instead of taking a nap no I was so tired and had panda eyes, I decided that I have to make it on this day, I couldn't stop thinking about it all day long even on my way back home in the bus 😂❤❤ It's gonna always have a truly soft spot in my heart because of this memory!
@MiddleEats4 ай бұрын
Aww what a memory, I remember sneaking off to my grandma's kitchen to take a glass before everyone else finished it
@XSD.1.4 ай бұрын
I’m delighted by this video as I only recently have discovered Hibiscus 🌺. Do you know if there is a way for using hibiscus powder in a cake recipe maybe? I am fascinated with the amount of antioxidants that this plant has!
@blastdamage4 ай бұрын
In the city where I live there's a small business run by an Egyptian and a Palestinian and they make something just like your cocktail recipe that they sell in cans. It's my go-to non-alcoholic drink
@MiddleEats4 ай бұрын
Canned karkadieh sounds fantastic
@blastdamage4 ай бұрын
@@MiddleEats It's quite good. If you're ever in Montreal keep your eye out on cans labelled "Zamalek" ;)
@ezura47604 ай бұрын
I drink a large mug of it as tea most nights. I see when it with a spoonful of yuzu tea mix which is like a marmalade. It’s so fragrant and delish! Also good with the aloe Vera tea jam you can buy in jars.
@MThomasB4 ай бұрын
Lovely tea and lovely channel. Always watch videos when they come out. Free Palestine!
@juliaturner-qi81652 ай бұрын
I’ve been enjoying collecting the hibiscus from my plants that I grew this summer. I cannot believe how fast it grew
@mixedhairless4 ай бұрын
I made it sans the sugar I used a wee bit of maple syrup instead.
@cynthusinfinite3 ай бұрын
Hibiscus dragon fruit is yummy and my absolute favorite drink in the summer. Edible too as dried leaves.
@Suedetussy4 ай бұрын
So many good ideas!
@pandangy40774 ай бұрын
We call it "Bissap Juice" in West Africa ❤
@joaovitorjoaovitor4 ай бұрын
Looking good, Obi!
@kennethcope72664 ай бұрын
Very good - thank you. You missed Hibiscus as a meat alternative. If that's because you've not used it that way, I strongly suggest giving it a go.
@ilovgudmuzik3 ай бұрын
In Nigeria we call it ZOBO and add a variety of spices and sweeteners and even fruit juices to it (not all in one pot though 😄) for various tastes and flavours. Funny, just a few days ago I was thinking how it's been a long while since I had this 😀 🌺🌺🌺 🇳🇬 🌺🌺🌺
@WhoFramedMSG4 ай бұрын
I use hibiscus in kombucha. I'll juice my fruit and throw some dehydrated hibiscus flowers into it. Let it extract for 24hrs in the fridge and then begin my f1 fermentation
@MiddleEats4 ай бұрын
Yum, sounds delicious. I need to try that
@derelicy10864 ай бұрын
0:55 im enjoying this tone....
@pakmandan4 ай бұрын
😂
@pakmandan4 ай бұрын
🌬
@willeats4 ай бұрын
You must try the jamaican favorite, sorrel! Steep the hibiscus in boiling water along with ginger, allspice berries, and limes. Once the flavor has been extracted mix with plenty of sugar, lime juice, blended ginger juice, and personally I add a bit of orange juice as well. It is the most delicious drink you will every taste!
@deathpyre424 ай бұрын
So, this is a bit of an odd one, but I like to freeze very strong hibiscus ice cubes to add to seltzer. Ideally hops flavored seltzer.
@MiddleEats4 ай бұрын
Great idea, I need to try that
@melissagarrick.32884 ай бұрын
We've got something exactly like this in Nigeria. We just call it zobo. It's so good.
@osamsal4 ай бұрын
Never been a fan of Karkadeih, but you've opened my eyes to more things to do with it (the syrup idea is gold). Just got a Ninja Crimi so I'll sure to try the sorbet. Also, you seem to be losing some weight; if that's the case, we would love to hear about it when you're ready to share. It would be super educational and inspirational.
@mahmoudeljazzar85314 ай бұрын
You are the best .... thank you for the best content, as always 👍
@ducalion2234 ай бұрын
I just heat those flowers with mint and after cooling I add lemon and honey. My way of a drink.!
@Suedetussy4 ай бұрын
Thank you for that idea!
@originalhgc4 ай бұрын
Hibiscus is lovely cold, and unpleasantly astringent when hot. Mix that hibiscus syrup into seltzer water with lime juice, and you've got a Hibiscus Lime Rickey. I make lime rickeys with pomegranate molasses on the hottest summer days.
@MiddleEats4 ай бұрын
I'll have to give that a try!
@tt77624 ай бұрын
Okay, my uni professor has got a garden full of hibiscus, I think it's my time to ask him some 😂😂❤ I hope he'll be generous, I've got only the bagged hibiscus 🤣🤣
@alomaalber65144 ай бұрын
no sugar needed! it is good plain and cold. Red Zinger tea sells well in the US then I realized other nations have done it for a long time, nice video.
@apriljones13814 ай бұрын
I know this is a Middle Eastern food channel, but I enjoy the Nigerian hibiscus drink Zobo, which has ginger and pineapple and citrus steeped with the leaves. And then I found a few KZbin channels showing how to make hibiscus tacos, which I loved, to my surprise!
@MiddleEats4 ай бұрын
That sounds amazing. I love pineapple. I'll have to give it a try. I was told there is a West African drink made from corn or some other grain that is really tasty. Do you know it's name?
@apriljones13814 ай бұрын
@@MiddleEats I did not try it while I visited, but it was called Zunu. I got to try two tribal dishes, I’m not sure *which* tribe, or the names of the dishes. One was boiled corn and coconut, eaten like cereal with milk and sugar on top. The other was also from corn, it was kind of like lemon flavored yogurt. I wonder now if it might have been Zunu, but kept thick.
@RonkeStation2 ай бұрын
@@MiddleEats You need to create a disclaimer or retraction saying you were unaware that the countries you showed especially Nigeria don't drink Hibiscus hot all year. Nigeria has always had Zobo, a cold drink, that does contain as she said pineapple, ginger, fruit, but also mint, and other ingredients. Hibiscus is like a national flower of some sorts in Nigeria. Oh and a lot of the studies done on the benefits of hibiscus are done by Nigerians. Research before making blanket un-vetted claims is important.
@sbhatti5344 ай бұрын
Low cholesterol but high diabetes? My perfect drink 😂 Also, variations of this drink have been popular in the Caribbean countries due to African, particularly from west Africa, people taken there during the slave trade. But it is called sorrel. I had Jamaican and Trinidadian friends talk about sorrel tea, assuming it was something other than hibiscus.
@moradaforever223 ай бұрын
I had coworkers from Costa Rica who would make a Jamaica (Hibiscus) Punch with ginger, pineapple, a stick of cinnamon, 1 to 2 cloves, and a bit of honey or pan de dulce (piloncillo) for sweetness. On a hot summer day it's better than the coldest Coca-Cola! 😋
@pinsandscrews64594 ай бұрын
In Hawaii, I was introduced to Ginger and Hibiscus Syrup.
@caroczel4 ай бұрын
It's called wonjo here in the Gambia...the inner part of the flower (pod with seeds) contains pectin 😊
@FutureCommentary14 ай бұрын
I'd only ever had the drink Folere in my country, Bissap in West Africa. Never had it as tea, never thought of sherbet, syrup, jam...
@jessejacobs3 ай бұрын
I boil it 10 minutes then let it cool to room temp, then I add mint n ginger and stir in honey and leave it in the fridge overnight with the flowers still in. The next day strain it, add little lemon juice to desired taste and carbonate it. Try it, you will thank me.
@thatsalt15604 ай бұрын
Sounds delicious! We do have a hibiscus bush/tree, but I don't think the flowers would make a nice tea. Anybody know what kind is used for tea?
@robertmacfergus92884 ай бұрын
Roselle(Hibiscus sabdariffa) the calyx which in its case is an accessory fruit is used rather then the petals.
@willardprenfrew43034 ай бұрын
I love how you give us four recipes for the price of one!
@dianemoril76124 ай бұрын
in one of my nearest exotic supermarket they sell it in 1L bottle. I was wondering why this was soooo sugary. now I know. thanks, I'll try some of these.
@1YzeWhoaman68214 ай бұрын
I like it with ginger in it, or mixed with ginger ale. 😋
@moosa98504 ай бұрын
Love this, drink, cold. Which hibiscus flower is this from, also works wonders on the tummy if you know what I mean, 😂😂😂😂😂😂😂😂
@dynamicworlds13 ай бұрын
I highly recommend pairing hibiscus with rose hips (specifically dried hips, not rose petals or water or anything like that). It tastes great AND gives a bunch of vitamin C while you're at it (and unlike rose water, you don't need to be careful with the amount you use) If you can get your hands on them, I promise it will help elevate anything from simple hibiscus tea to any of these recipes.
4 ай бұрын
In Mexico, we call that flower: Jamaica
@lavieestunsonge45413 ай бұрын
Mmmmm 😋 Love Hibiscus!! 🌺
@chinoyhealingfoodstravels88884 ай бұрын
Greetings from Redondo Beach 🇺🇸🇺🇸Nice video👍🏽
@cassivecolemam1088Ай бұрын
In Louisiana I make it in a pressure cooker with sliced ginger root, lemon and lime slices let cool and refrigerate. I make it a gallon at a time
@UrbanSouleАй бұрын
Is there a substitute for the citric acid when making the syrup?
@leoandsteph14593 ай бұрын
Mexicans make this, we call it Agua de Jamaica! It's so cool that many cultures share the same recipes.
@B3star7383 ай бұрын
In my country, we spice it up by adding, ginger, cloves, pineapple peels, cinnamon, cardamom, star anise, mint leaves, lemon grass, in small amounts ofcourse. Strain and add sugar or natural sweetener. You boil it with ginger and cloves only, don't sweeten it, this is for those looking to control BP naturally.
@angelcabeza64644 ай бұрын
Agua de jamaica en Mexico
@sunshineseaandvitamind86203 ай бұрын
Very good for blood pressure
@doltsbane4 ай бұрын
That syrup has me thinking of hibiscus shave ice.
@Caesar.X4 ай бұрын
i never knew karkadeh was made from hibiscus and i didnt even know what hibiscus was before this video lol
@YeshuaKingMessiah4 ай бұрын
How about using the dried berries? Still 40g? For 1000ml?