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Hibiscus tea – Style of Beirut

July 14, 2022  •  Class: ,

My neighborhood Latino grocery store Fiesta sells dried hibiscus leaves in bulk, as it’s well-liked in Mexico, the place it’s referred to as Flor de Jamaica. I jumped on it and acquired a giant bag and have been making it as a tea (scorching or iced) ever since! It’s a well-liked drink in Egypt too, the place they name it karkadeh.



Apparently, it’s shock filled with wholesome advantages, similar to a blood stress decreasing impact, additionally a sleep-inducing impact, additionally filled with antioxidants. One factor I did discover, although, is that I higher not drink an excessive amount of of it. One or two cups a day, max. In any other case, it tends to trigger digestive points.

I’ve additionally adopted the Mexican behavior of including a cinnamon stick when simmering theirs;  the cinnamon style right here is just not overpowering, it simply provides a pleasant background style. As well as, one will get the well being advantages of cinnamon too! Simply be sure you are utilizing the good cinnamon, the one that’s imported from Ceylon.



 

 

Hibiscus tea

Joumana Accad
Mediterranean, Center Japanese
July 14, 2022

Pantry, Drinks,


natural tea, hibiscus flower, iced tea, scorching tea,

4-6 servings

Prep Time: quarter-hour

Prepare dinner Time: 3 minutes

Passive Time: quarter-hour

Components

3/4 cup of dried hibiscus flowers

4 to six cups of filtered water or spring water (extra when serving to style)

1 stick of Ceylon cinnamon

Brown sugar, to style (or honey or Stevia or common sugar)

 

Directions

Place the hibiscus in a pot and add the water and cinnamon stick. Convey to a simmer and let it simmer gently for about 3 minutes. Flip off the warmth and let it steep for about quarter-hour or longer. Pressure it right into a jug and retailer within the fridge. It would preserve for as much as every week.

Serve scorching, sweetened to style. OR serve iced, if it is a scorching day!

Add water to lighten it if you happen to discover it too concentrated.

Recipe Notes

Within the image, I present a candied orange slice that I used to snack on with it.

The orange was sliced and both lined in sugar syrup or sprinkled with granulated sugar. Bake it in a 200F for a few hours or till agency and crisp. Hold in a sealed field at room temperature for 48 hours.

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