Hibiscus/Karkade Cooler
To create a delicious and refreshing drink, we start by carefully opening the tea bags, ensuring that every hibiscus granule ends up in the prepared jar. This step is essential for us to enjoy the aroma and properties of hibiscus flowers, which are full of antioxidants and vitamins. Once all the tea bags are emptied, we add the sugar, an amount that will balance the acidity of the lemons and enhance the sweetness of our drink. We now prepare the lemon halves, choosing fresh fruits with shiny skins that promise us a juice full of flavor. We squeeze each half vigorously, ensuring we extract all the juice. It is important to enjoy the intense aroma that lemons emit while we squeeze them. Once we have obtained the juice from two lemons, we also add the zest from half a lemon, which will bring extra flavor and enhance the taste of our drink. Now, it is time to fill the jars with water. We ensure that we use pure, preferably filtered water, to allow the flavors to develop naturally. As we add the water, we will notice how the color transforms, and the water turns red due to the hibiscus flower. It is a magical moment that always surprises us with the intensity of the shade the liquid takes on. After we have filled the jar with water, we cover everything with an airtight lid and let it steep for a week. During this time, the aroma of the hibiscus flowers, lemon, and sugar will combine into a symphony of flavors. Twice a day, we will remember to 'chant' in the jar with a wooden spoon, gently stirring to ensure even distribution of the ingredients. This gesture is not only functional but also symbolic, connecting us to the process of creating a wonderful drink. After a week, we will be able to savor the final result, a refreshing drink, full of color and vitamins, perfect for hot summer days or as a natural remedy for hydration. This simple yet flavorful recipe will delight our taste buds and bring us closer to the vibrant and lively nature.
Ingredients
Recipe for 3 liters
- 20 bags of hibiscus tea mixed with other 'wonders'
- 300 g sugar
- juice from 2 lemons
- water
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