🇱🇧 Lebanon · Drinks
Sharbat Al-Karkadeh
By eatmundo · July 12, 2026
A vibrant, ruby-red infusion made from dried hibiscus calyces. This tangy drink is a staple for cooling down during the intense Lebanese summer heat.
Ingredients
check them off as you prepareHow to Make It
- 1
Bring 1.5 liters of water to a boil in a medium pot.
- 2
Add 1/2 cup of dried hibiscus flowers to the boiling water.
- 3
Immediately turn off the heat and cover the pot with a lid.
- 4
Let the flowers steep for 10 minutes; the liquid will turn a deep, brilliant red.
- 5
Strain the infusion through a fine-mesh sieve into a large pitcher, discarding the solids.
- 6
Stir in 4 tablespoons of sugar while the liquid is still warm to help it dissolve.
- 7
Add 2 tablespoons of freshly squeezed lemon juice to brighten the flavor profile.
- 8
Refrigerate for at least 3 hours, then serve over ice for a crisp finish.
Frequently Asked Questions
Should I boil the dried hibiscus flowers directly in the water?+
No, it is best to steep the flowers in boiling water off the heat for 20 minutes to avoid a bitter, tannic flavor.
What is the best way to sweeten the drink?+
Dissolve sugar into the warm hibiscus concentrate immediately after straining to ensure it incorporates fully without leaving a gritty texture.
How can I tell if the hibiscus tea is strong enough?+
The liquid should be a deep, opaque ruby red; if it looks translucent or light pink, it needs more steeping time or additional flowers.
Can I substitute fresh lemon juice with something else?+
Fresh lemon juice is essential for balancing the floral notes, but you can use lime juice if you prefer a slightly more tart and aromatic profile.
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