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Loading...This vibrant ruby-red iced drink, sold across West Africa by street vendors in little plastic sachets, gets its signature tartness from dried hibiscus petals steeped with ginger, cloves, cinnamon, and pineapple. Serve it ice cold with a squeeze of lime for the classic Ghanaian experience.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings7
Yieldabout 7 cups (6 to 8 servings)
Nutrition Facts
Per serving (estimated)
- 115 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 29 gCarbs
- 0.5 gFiber
- 26 gSugar
- 0.5 gProtein
- 10 mgSodium
- 95 mgPotassium
- 20 mgCalcium
- 0.6 mgIron
- 18 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the spiced hibiscus base
- 8 cups (2 L) cold water
- 1 1/2 cups (60 g) dried hibiscus flowers, rinsed
- 2 inch piece fresh ginger, peeled and smashed with the side of a knife
- 5 whole cloves
- 1 small cinnamon stick
- 1 strip lemon peel (optional)
- 1 cup (200 g) granulated sugar, or to taste
To finish
- 1 cup (240 ml) fresh pineapple juice (or 1 cup chopped pineapple)
- 1/4 cup (60 ml) fresh lime juice, about 2 limes
- Ice cubes, for serving
- Lime slices and fresh mint, for garnish
Directions
- Combine the water, rinsed hibiscus flowers, smashed ginger, cloves, cinnamon stick, and lemon peel in a large pot. Bring to a boil over high heat, then reduce the heat and simmer gently for 20 minutes, until the liquid turns deep ruby and smells aromatic.
- Stir in the sugar and simmer 2 to 3 minutes more, stirring, until fully dissolved. Taste and adjust the sweetness — add more sugar if you prefer it sweeter.
- Remove from the heat and stir in the pineapple juice (or add the chopped pineapple now). Cover and let cool to room temperature, then chill in the refrigerator for at least 2 hours, or until thoroughly cold.
- Strain the liquid through a fine mesh sieve into a large pitcher, pressing gently on the solids to extract all the flavor. Discard the spent hibiscus and spices.
- Stir the fresh lime juice into the chilled concentrate. Taste and add more lime or a splash of cold water if it is too intense.
- Pour into tall glasses filled with ice, garnish with lime slices and mint, and serve immediately.
Cook’s Notes
- In Ghana this drink is often sold by street vendors in small plastic bags — pour into a glass over plenty of ice for the most elegant serving.
- For a deeper, more complex flavor, simmer a few fresh pineapple peels along with the hibiscus; they add natural sweetness and body.
- Taste your lime juice before adding — very tart limes can overpower the hibiscus; start with the juice of one lime and adjust.
- The concentrate keeps in a sealed jar in the refrigerator for up to 5 days; just add ice and lime to taste when serving.
- Freeze some of the finished drink into ice cubes so the glasses stay ruby-red and never water down.
