كركديه

Karakade

📍 Lebanese Coastal 🍽 Drinks ⏱ Easy

Brilliant crimson hibiscus flower tea, served ice-cold and sweetened with a clean simple syrup — the Ramadan drink of the Levant and Egypt, drunk to break the fast at iftar and throughout the hot summer months.

Karakade — dried hibiscus flowers (karkadeh, Hibiscus sabdariffa) steeped in hot water to produce a vivid, tart scarlet drink — travels freely across North Africa, the Levant, and the Arabian Peninsula. In Lebanon and Syria it arrived via Egyptian and Sudanese merchants trading along the coast. By the 20th century it had taken root as a Ramadan drink: its tartness cuts through the sweetness of dates and pastes at iftar; its deep red color makes it celebratory on the table. In Tripoli and Sidon, karakade vendors sell it from large brass urns in the souqs throughout Ramadan, poured over crushed ice into plastic cups. Traditionally prized across the region for its cooling, thirst-quenching character — a practical virtue that made it the drink of the summer fast for centuries. The Lebanese version skips the spices used in Egyptian karkadeh and serves it unadorned: pure, cold, and as red as a glass of pomegranate juice.

Cook this hands-free

All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.

Get Sofra on Google Play →
Free download. Zero third-party ads. Ever.

Ingredients

Instructions

  1. Place dried hibiscus flowers in a large heatproof jug or pot.
  2. Pour boiling water over the flowers. Stir briefly and let steep for 10 minutes — the water will turn a brilliant deep crimson.
  3. While the flowers steep, add the sugar and stir until fully dissolved.
  4. Strain the liquid through a fine-mesh sieve, pressing the flowers gently to extract all color. Discard the flowers.
  5. Add cold water to the concentrate. Taste and adjust sweetness — karakade should be pleasantly tart and clean.
  6. If using lemon juice, add it now for extra brightness.
  7. Refrigerate until very cold, at least 2 hours. Serve over ice in tall glasses, garnished with a mint sprig.

Hear every step read aloud

Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.

Get Sofra on Google Play →

Frequently Asked Questions

What is Karakade?

Brilliant crimson hibiscus flower tea, served ice-cold and sweetened with a clean simple syrup — the Ramadan drink of the Levant and Egypt, drunk to break the fast at iftar and throughout the hot summer months.

Where is Karakade from?

Karakade comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.

Is Karakade vegetarian or vegan?

As written, Karakade uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.

What can I use instead of fresh lemon juice in Karakade?

The fresh lemon juice called for here is part of the traditional recipe and gives Karakade its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.

What do I serve with Karakade?

In a Lebanese drinks spread, Karakade is served as a refreshment on its own, warm or chilled as the recipe directs.

Can I make Karakade ahead, and how do I store leftovers?

This can be made ahead and kept covered in the refrigerator. Stir or shake before serving, and adjust sweetness or dilution to taste.

More from Sofra

All 214 recipes 49 recipes from Idlib Cultural Commitments Sofra homepage