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Hibiscus
Hibiscus

Origin:  Egypt
Organic

Sweet tart sensation of flavor, beautiful red petals that nestle in the bottom of your cup. Just drop in & top with hot water. Sweeten with honey or enjoy the color & spectacle on its own.

Try Making Traditional Egyptian Karkady:
4 Servings: 1 cup Hibiscus Petals; 2 cups sugar or substitute sweetener of choice); 4 cups Water
Soak the hibiscus in cold water to cover for 1-2 hours. Transfer the petals & water to a pot & bring to a boil.
Remove the pot immediately and strain the liquid.
Return the petals to the pot, add fresh cold water, cover & repeat as above.
Repeat the process until the hibiscus petals lose their reddish hue.
Discard the petals & sweeten while the liquid is still hot, stirring until dissolved. The liquid, now Karkady, can be consumed warm in wintertime.
To serve cold, remove from heat & pour into a bowl. Fill a larger bowl with ice water & set the smaller bowl (containing the karkady) inside. Stir the drink until chilled then transfer to a pitcher & chill in the refrigerator.
Enjoy!

  • 4 oz. box makes approx. 50 cups
  • 1 lb. bulk bag makes approx. 180 cups
  • .5 oz. Sample makes approx. 5 cups

*see Tea Caddy for storage option*

Price: $10.00

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New Packaging!

Steeping Instructions:

1. Fill kettle with fresh water, then heat.

2. Warm your teapot with a little hot water, discard, place your tea leaves in teapot, allowing heat of the pot to release bouquet of the tea leaves.

3. Heat water to rolling boil (212°). Steep 1 teaspoon (2.5 g/8 oz. cup) up to 5 minutes.

*Vary time according to taste, & remember that steeping tea leaves beyond 5 mins does not contribute to flavor, only bitterness.
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