The Coolest Way to Use Hibiscus (It's Not Tea)

Ever wondered why hibiscus is such a big deal in hot countries? This flower has a cooling berry-like flavour that makes it perfect for hot summer weather. It's easy to turn into the most delicious and refreshing drinks, or even into a syrup or sorbet!
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Karkadieh (Hibiscus drink)
40g Hibiscus flowers or petals
1000ml water
150g sugar
1- Add hibiscus and water to a small pot. Bring to a boil over high heat and cook for 10 minutes.
2- Turn the heat off, then leave the hibiscus to infuse for 10 more minutes.
3- Pour through a strainer to filter out the flowers, then add the sugar while still warm and mix to dissolve.
4- Chill completely then serve. You can dilute this to taste with extra water
Hibiscus sorbet (makes two 400ml tubs)
50g hibiscus flowers
1000ml water
250g sugar
25ml lemon
5 mint leaves
1- Add hibiscus and water to a small pot. Bring to a boil over high heat and cook for 10 minutes.
2- Turn the heat off, then leave the hibiscus to infuse for 10 more minutes.
3- Strain the liquid, then add the sugar and lemon juice.
4- Add mint leaves to a container then pour in liquid and freeze.
5- Use a ninja creami on the sorbet setting to turn into a creamy sorbet.
Hibiscus jam
150g Hibiscus petals
300g sugar
1000ml water
5g pectin
1- Add hibiscus and water to a pot. Bring to a boil over high heat and cook for 10 minutes.
2- Once the petals have softened, strain the liquid into a jug keeping the petals aside.
3- Weigh out 150g of the softened petals and 600ml of the liquid into the pot. Add the sugar except for 50g.
4- Mix the pectin with the remaining sugar then add to the pot.
5- Heat the pot over medium high heat, stirring often until it comes to a gentle boil
6- Cook until it reaches 103 degrees Celsius. Pour into a sterilised jar and allow to cool
Hibiscus syrup
1/2 hibiscus drink prepared as per recipe above excluding the sugar
250g of Sugar (per 125g of hibiscus drink)
1/2 tsp citric acid (per 125g of hibiscus drink)

[@TrainerInTraining]

It's funny how people who live in Jamaica call it sorrel, and people who live in Mexico call it Jamaica!!

[@annemiura7767]

@@TrainerInTraining in Australia we call it roselle. People should not confuse it with ordinary hibiscus.

[@memeishere1]

what is the difference between , at store it just says hibiscus for us

[@animalsmistakenformonsters1492]

@@TrainerInTraining why is it funny?

[@mehnazrashid5127]

@@memeishere1 google search hibiscus vs roselle

[@gaitribharath5956]

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.

[@ashleya3236]

I've never liked hibiscus bagged tea, but I'm interested in giving these a try!

[@MiddleEats]

Same here. The tea is always so weak. I guess with 5-6 teabags it would taste better.

[@Bluebelle51]

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

[@SilverReviews]

Great video

[@dillspitzen]

I‘ve loved cold hibiscus infusion since I was a child. Sadly, I can no longer drink it, because it triggers my GERD. 😭

[@zemxxi2765]

We're gonna have to do something about all that sugar though. That will give you diabetes even if you're not already susceptible to it.

[@dicecard921]

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

[@desireechase7885]

@@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.

[@StitchYourSample]

@@dicecard921 will try it next time

[@CrystalsTrips1]

@@dicecard921 this is how I make it

[@dynamicworlds1]

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).

[@georgehelliar]

In the Caribbean, we'll add cinnamon and clove to our sorrel/hibiscus. And rum, of course. Its very popular at Christmas

[@irregularlyregularly]

To save on some confusion, pimento is allspice

[@lochlochy3452]

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 …

[@animalsmistakenformonsters1492]

Why is it funny?

[@JosePerez-vz1qq]

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. 🇨🇺🇯🇲🇬🇾🇹🇹🇪🇬🇵🇸🌺

[@irregularlyregularly]

To save on some confusion for others, pimento is allspice

[@sheriefelsayad5578]

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 ❤

[@desireechase7885]

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.

[@antoinettebranellec5374]

WRONG. He's talking about the HIBISCUS Flower. SORREL is completely different and harvested at the end of the year as a Christmas drink..

[@desireechase7885]

​@@antoinettebranellec5374 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.

[@dr5ater]

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..

[@GlitterHeather]

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. ♥

[@DissociatedWomenIncorporated]

I’m sorry for your loss, sounds like he had a great son though!

[@MiddleEats]

Sorry for your loss, may his memory live on in you. إِنَّا ِلِلَّٰهِ وَإِنَّا إِلَيْهِ رَاجِعُونَ

[@brandiil8559]

Have you used Monk Fruit sweetener?

[@y2nsamy2nsam3]

Aameen

[@MelvisVelour]

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!

[@MiddleEats]

Yum, the lemon zest sounds amazing. Imagine dehydrated lemon zest and salt on the rim of the glass....

[@MelvisVelour]

@@MiddleEats Sort of like a margarita for those who don't drink alcohol 😁

[@user-vc7xo3mh3x]

In Saudi Arabia, we love hibiscus iced drinks and find them at almost every café we visit. This refreshing beverage is a staple in our culture during Ramadan. This recipe is just one of the many ways we enjoy this beloved drink. Hibiscus Syrup Ingredients: • 2 orange with peels (without the white part between them) • 1 lemon with peel (without the white part) • 2 handful of mint (including stems) Instructions: 1. Peel the oranges and lemon, and try to remove as much of the white pith as possible. 2. Measure the weight of the orange, lemon and the peels, and mint. 3. Add an equal weight of sugar. 4. Mix all ingredients together and place them in an airtight container. 5. Let it sit for a full day, then refrigerate for at least two days. This syrup can last in refrigerator for years without spoiling. Hibiscus Drink Ingredients: • 50 grams of hibiscus • 3 tablespoons of tea (or 2 tea bags) • 1 liter of cold water Instructions: 1. Add the hibiscus and tea to the water. 2. Let it steep for 4-8 hours. (without boiling water to avoid any bitterness) After that, strain and add the desired amount of syrup to taste (the more syrup, the less intense the hibiscus flavor). Enjoy!

[@Trund27]

How wonderful!! Thank you for the recipes. What a beautiful flower and so delicious.🌺

[@dynamicworlds1]

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.

[@tt7762]

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!

[@MiddleEats]

Aww what a memory, I remember sneaking off to my grandma's kitchen to take a glass before everyone else finished it

[@isaiah3872]

In Trinidad & Tobago we call it sorrel and drink it in the lead up to Christmas until early January

[@anafindlay1696]

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-julian4230]

@@anafindlay1696 I’m in Arkansas and a couple of Mexican coworkers turned me on to Jamaica years ago. I love it!

[@anafindlay1696]

@@j.c.culbreath-julian4230 That's awesome that you like Jamaica it has so many benefits . 🦋🌿❤️

[@luciddreamarium3510]

This is the most effective advertisement for hibiscus ever 😂 I want to go buy some right now to try the drinks!

[@bustedkeaton]

It is delicious. I grew it myself for years, 3 bushes made enough in the summer to last my wife and I all year.

[@mohammedalrashed1132]

@@luciddreamarium3510 It's really good

[@dynamicworlds1]

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.

[@brianw3822]

The flowers taste great chopped candied as well after your done with them.

[@khinchocho9229]

Do you have a fresh one let me see it please

[@Cwestlov]

In Jamaica we call this sorrel and sometimes flavor it with rum but usually without

[@tt7762]

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 🤣🤣

[@MThomasB]

Lovely tea and lovely channel. Always watch videos when they come out. Free Palestine!

[@lorenam8028]

We call that agua de Jamaica in Mexico, no idea why. Delicious!

[@Cwestlov]

@@lorenam8028 because y'all got it from Jamaica lol 😂

[@TristanBehrens]

In Jamaica it's called sorrel and flavoured with ginger and often mixed with rum.

[@WhoFramedMSG]

@@TristanBehrens that sounds so good

[@TristanBehrens]

@@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

[@stankmcdankton6204]

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.

[@MiddleEats]

Hah that's funny!

[@TristanBehrens]

@@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.

[@WhoFramedMSG]

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

[@MiddleEats]

Yum, sounds delicious. I need to try that

[@Cocc0nuttt0]

I made hibiscus-cherry ice cream the other day (boiling down hibiscus tea with sugar into a syrup), it's pretty good.

[@MiddleEats]

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.

[@erikagray9883]

I've had this, but it was called Sorrel and was while I was in Jamaica.

[@MustangAmy67]

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:)

[@benjwilliams5104]

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!

[@pandangy4077]

We call it "Bissap Juice" in West Africa ❤

[@jordan_0914]

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.

[@rainerunsinn123]

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!

[@MiddleEats]

Oh it's sparkling lemonade, not lemony sugar water. Just the tiniest bit sweet

[@thismissivemisfit]

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

[@dexterdanieltnt]

@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.

[@MiddleEats]

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

[@ArchaicAnglist]

Jamaican sorrel, roselle, jamaica: all names for _Hibiscus sabdariffa_.

[@ducalion223]

I just heat those flowers with mint and after cooling I add lemon and honey. My way of a drink.!

[@Suedetussy]

Thank you for that idea!

[@blastdamage]

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

[@MiddleEats]

Canned karkadieh sounds fantastic

[@blastdamage]

@@MiddleEats It's quite good. If you're ever in Montreal keep your eye out on cans labelled "Zamalek" ;)

[@sbhatti534]

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.

[@mixedhairless]

I made it sans the sugar I used a wee bit of maple syrup instead.

[@peraltarockets]

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!

[@Mark1JT]

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.

[@tt7762]

The hibiscus jam is so popular in Siwa! I tried it once and it was heavenly delicious 🤤❤

[@klara9892]

@@tt7762 what is it served with? I’ve never had it so I’m very curious

[@tt7762]

@@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 !

[@spencerfair7505]

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.

[@MiddleEats]

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

[@m.r.jarrell3725]

My favourite Mexican restaurant drink is Jamaica (Hu-my-cuh). Essentially the same thing!

[@Skoomz]

Ha-my-ca, as is pronounced in Spanish

[@angelcabeza6464]

@@Skoomz with a ja because its jamaica isnt silent in the beginning

[@Skoomz]

@@angelcabeza6464 but in English the j makes an h sound... and we're speaking English right now...

[@originalhgc]

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.

[@MiddleEats]

I'll have to give that a try!

[@Caesar.X]

i never knew karkadeh was made from hibiscus and i didnt even know what hibiscus was before this video lol

[@crepin868]

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.

[@sephestra.]

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!

[@yungdadi]

Don't use sugar in this; use honey or dates with some ginger instead

[@raeperonneau4941]

Dude, you are looking wonderful! Iced Hibiscus tea mixed with bubble water is my summer go to. Yum!

[@Getpojke]

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.

[@FutureCommentary1]

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...

[@doltsbane]

That syrup has me thinking of hibiscus shave ice.

[@deathpyre42]

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.

[@MiddleEats]

Great idea, I need to try that

[@tanagray2212]

We call this sorrel in my country. Its lovely

In Mexico, we call that flower: Jamaica

[@mmarioescareno]

Brother what about candied Hibiscus? Like the ones Trader Joe’s sells. The ones that are like those dehydrated candied mangoes.

[@melissagarrick.3288]

We've got something exactly like this in Nigeria. We just call it zobo. It's so good.

[@debbierah5536]

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.

[@Suedetussy]

So many good ideas!

[@pinsandscrews6459]

In Hawaii, I was introduced to Ginger and Hibiscus Syrup.

[@ColinsCity]

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.

[@decemberclouds]

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!

[@Cheskaz]

I ended up spending all day drinking Karkadieh. Thank you!

[@smallspace7]

add enough sugar to induce diabetes 😅😅 yes Egyptian of course

[@joaovitorjoaovitor]

Looking good, Obi!

[@hyperhumana]

Have no idea why there is no hibiscus drink in a can in every shop... There should be at least one brand of that.

[@MiddleEats]

I know right... That would be perfect for a garden party!

[@lilo2373]

I need the sorbet now! Looks so delicious

[@bustedkeaton]

The calyces whole preserved in syrup look cool. I've been thinking they would be a neat garnish for a tart.

[@Momzie808]

I have hibiscus & was wondering what to do it! Thank you Obe for giving me great ideas to try!

[@jilliansergy7597]

I love cold hibiscus tea in summer. Thanks for the recipes!

[@MiddleEats]

Yes!! Key is to make it extra strong

[@pacho6821]

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

[@TheBurgerkrieg]

damn king you are doing super well on your weight loss journey, you look fantastic, good fucking job,

[@drfeelsbadman4001]

step one: buy a sorbet machine 🙄

[@ashleys637]

Saved to my workout playlist. A great vid from Middle Eats is always welcome!

[@willeats]

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!

[@apriljones1381]

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!

[@MiddleEats]

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?

[@apriljones1381]

@@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.

[@aisa7221]

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. 😊

[@bluz8705]

I LOVE hibiscus! Thank you for all the different ways to enjoy it! ❤❤

[@rashazenati630]

In my country we add rose water

[@Its_Zeus_]

Mate you are not going to get the blood pressure benefit (or other benefits) with this amount of sugar.

[@MiddleEats]

Yeah, up to every viewer how much sugar they want to use. We use a bit less but this is the traditional taste

[@MS-og1bc]

nice fit!

[@moradaforever22]

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! 😋

[@sol666]

Ok 1 ton of sugar......got it.

[@kennethcope7266]

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.

[@dynamicworlds1]

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.

[@angelcabeza6464]

Agua de jamaica en Mexico

[@ilovgudmuzik]

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 😀 🌺🌺🌺 🇳🇬 🌺🌺🌺

[@ፏዐኘዐዘጀዐ]

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

[@khalidabdalla6341]

Sorry..there are no hibiscus in Egypt, originally it's from SUDAN ...at least you should say that and let people know what is happening there now

[@ogoo3star738]

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.

[@moosa9850]

Love this, drink, cold. Which hibiscus flower is this from, also works wonders on the tummy if you know what I mean, 😂😂😂😂😂😂😂😂

[@ManiManiPlays]

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.

[@cipaternet]

Mexicans make the same thing :) agua de jamiaca.

[@FirdosAli-qw2pj]

I was told by an Egyptian friend,who introduced me to it, that the flower looses its medicinal properties if boiled. Is that correct? Thsnks!

[@1ACL]

It's popular in Southern Colorado and Northern New Mexico.

[@leoandsteph1459]

Mexicans make this, we call it Agua de Jamaica! It's so cool that many cultures share the same recipes.

[@XSD.1.]

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!

[@kaakampuchea]

i make it MX style, with piloncillos to sweeten it and i always add lime another yummy way is kinda like chicha morada style (Perú) and add piña y canela thanks for sharing, we love your videos

[@shoomboom]

be careful with hibiscus if you have hypotension, i recommend not having any... especially not in ramadan, don't make my mistake lol

[@DebraHarris-m6s]

Have used Hibiscus for yeaars just never with with sugar

[@CJ-kn1cj]

Hibiscus has saved my life. I let it sit over night, and then add Monk Fruit the next day. Voilà chefs 😘

[@hellie_el]

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. 🌺

[@dianemoril7612]

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.

[@ezura4760]

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.