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Karakanji (Hibiscus Flower and Ginger Drink)

Karakanji (Hibiscus Flower and Ginger Drink) is a traditional Central African Republic recipe for a classic drink of an hibiscus (roselle) flower infusion flavoured with fresh ginger. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Hibiscus Flower and Ginger Drink (Karakanji).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesCentral-african-republic Recipes


Ingredients:

1 small bowl of dried, red, hibiscus flowers (roselle)
1 thumb-sized piece of fresh ginger
powdered sugar, to taste
water

Method:

Dip the hibiscus flowers in a large bowl of cold water. Mix for a few seconds to wash off any dirt then scoop out the flowers and rinse under cold, running, water.

Peel the ginger and slice into thin strips. Combine the washed flowers and ginger strips in a heavy-based saucepan. Cover the ingredients with water, bring to a boil and cook for 15 minutes.

Take off the heat and set aside to cool.

When the mixture has cooled to room temperature, strain through a fine-meshed lined with muslin to extract the liquid (if desired you can dry the hibiscus flowers in an oven to use again).

Add sugar to the drink to taste. Stir until the sugar has dissolved then bottle and chill before serving.