Dried edible flowers are a surprisingly aromatic addition to the canon of preservation. The dried leaves and petals of the hibiscus flower in particular make for a tasty iced tea that is drunk all over north Africa and the Middle East.
Soaking the leaves in hot water brings out the unique flavour of the flower, similar to a more lemony cranberry juice. Once soaked, the ruby petals leech a blood red colour into the water which (depending, of course, on how sweet your tooth is) needs sugar to offset the flower’s tartness.
And if the health benefits of food are more your bag, hibiscus has been known to reduce blood pressure and help with weight loss.
I picked up these hibiscus flowers (Karkade in Arabic) at a vibrant food market in Toulon in the south of France, where the atmosphere echoed the distinct bustle of a north African souk.
Ingredients:
50g dried hibiscus flowers (Karcade)
1.5l hot water
225g sugar
Soak the dried hibiscus flowers in boiling water then add in the sugar. Stir to dissolve. After about three hours strain the liquid, pour into sterilised bottles, and refrigerate. Serve with ice.
Ken Doherty is a chef and journalist. Visit his blog at assassinationcustard.blogspot.com
