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Infusion with hibiscus : Karkadé

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Infusion with hibiscus : Karkadé

Originally from Southeast Asia and imported to Africa in the 19th century, Hibiscus Sabdariffa is mainly used to prepare Karkadé. This perennial plant has adapted very well to the African tropical climate since it requires sun and heat to grow. It was African tribes who started consuming this red-flowered hibiscus in the form of an infusion, and it later spread worldwide. The name "karkadé" comes from Egypt, but this infusion has many other names. In Senegal, it is called "bissap," in Mexico "flor de Jamaica," in Martinique and Guadeloupe "Groseille pays," or simply "Groseille." Bissap is consumed all over the world for its numerous benefits and therapeutic virtues, and it has even become the national drink in Egypt. It can be drunk hot or cold, and its fruity and slightly acidic taste will delight your taste buds!

Ingredients for the recipe:


Today, we are offering you the recipe for this delicious infusion to consume hot!
  1. Boil the water in a saucepan or kettle. Steep the dried hibiscus flowers for 10 minutes, then remove them.
  2. Add the coconut flower sugar to the water and mix.
  3. All that's left is to enjoy!
  Tip: You can steep the Karkadé with a tea filter, a tea ball, or directly in a teapot with a built-in filter. If you don't have the necessary equipment, you can steep the dried hibiscus flowers directly with the coconut flower sugar in a container and strain everything through a sieve to remove the flowers before serving.
For the recipe:

Hibiscus flowers

Sugar from coconut flower

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