← Nouns Cooking · Thai

Ingredients

• 25 g Dried roselle (hibiscus) flowers
• 1 l Water
• 100 g sugar, or to taste
• 1 pinch Salt
• 2 pandan leaves, knotted (optional)
• 720 ml Ice

Method

1. Rinse the roselle quickly in cold water. Put it in a pot with the water and pandan, bring to the boil, then simmer gently for 10 min until the water is deep red.
2. Stir in the sugar and salt until dissolved, then turn off the heat and leave to steep for 5 min.
3. Strain, cool, then chill for 1 hour.
4. Serve over plenty of ice.

Tips

• Roselle is the same flower as Mexican jamaica and West African bissap, so any dried hibiscus flowers work.
• Don’t simmer much longer than 10 minutes or the tea turns bitter.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Hungry in Thailand