A random thought unrelated to horses and perhaps better suited for social media: this morning I found myself longing for a glass of chilled karkade, the hibiscus infusion popular in Egypt and Sudan. I recall the one Gulsun Sherif served me in Maadi on a hot August afternon some five years ago. Check this blog entry about it, on the blog “the Egyptian kitchen”.
It sounds delightful. What type of sweetener works best with it, sugar, syrup, or honey?
The author of the blog recommends honey. I have only seen sugar used.
Well, I shall certainly try to make karkade. Am now cataloguing my honeys, wondering which would go best!
Have finally got round to trying it, but having it hot, because it is cold and wet outside, and I think I may have steeped the hibiscus a bit too long, as the infusion is so dark a purple it looks almost black! It is, however, still a very nice drink, and one I will definitely attempt again, chilled, in summer!