Ingredients

1 cup hibiscus petals

2 cups sugar

Method

Pick over the dried petals, removing any stems or leaves.

Soak the hibiscus petals in cold water to cover for 1-2 hours.

Transfer the petals and water to a pot and bring to a boil.

Remove the pot immediately and strain the liquid through filter paper.

Return the petals to the pot, add fresh cold water to cover, and repeat as above.

Repeat the process until the karkady loses its reddish colour.

Then, discard the petals and sweeten the juice while it is still hot.

Serve hot or cold.

Cooks Comments and Tips

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