Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Roselle | not in our table | 0 |
| Sorrel | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dried hibiscus (also known as roselle or sorrel) petals
- 4–5 cups water
- 2–3 tablespoons grated fresh ginger
- Sugar , to taste (start with ½ cup)
- 1 stick of cinnamon (optional)
- A few slices of lemon (optional)
Directions
Rinse the dried hibiscus petals under cold water to remove any dust or debris.
In a saucepan, bring the water to a boil .
Add the rinsed hibiscus petals, grated ginger, cloves, and cinnamon stick. Stir well.
Let the mixture boil for about 5–7 minutes, or until the water turns a rich deep red and the spices have released their aroma.
Remove the saucepan from heat and let it steep for another 10 minutes for a stronger flavor.
Strain the liquid using a sieve into a clean jug or bowl to remove the solids.
Stir in sugar while the drink is still warm, adjusting to your preferred sweetness level.
Allow the drink to cool completely. Refrigerate until chilled or serve over ice.