Jamaica isn’t the only place where people brew hibiscus flowers to make a beverage. After all, they have a pleasantly sour, aromatic, vaguely fruity flavor, and produce a liquid with a stunning red color. All it needs is a little sweetener to produce an excellent sweet-tart, refreshing drink.
There are a few differences. Sorrel punch is usually spiced with allspice, ginger, and sometimes cinnamon and cloves. Sometimes karkade includes a bit of spice, but not always, and it typically has some lemon. Mimi Sheraton gives a fetching description of enjoying kardade at a café in Cairo on page 710 of 1000 Foods to Eat Before You Die. If you don’t feel comfortable traveling to Egypt or don’t want to pay to do so, you can still imagine it.
To make it, just pour a quart of boiling water over a cup of dried hibiscus flowers, strips of peel from one lemon, and, if desired, a cinnamon stick, two or three cloves, and a pinch of grated ginger, dried or fresh. Spices are sometimes added, especially in winter, but they’re not as central as in the Jamaican version. Let cool and steep for several hours or overnight.
After steeping, strain and stir in ½ cup sugar and a quart of cool water. Taste for sweetness and intensity, adding a little more sugar and water if you think the karkade needs it. Unlike Jamaican sorrel punch, Egyptian karkade doesn’t usually contain rum or other alcohol, making it a great mocktail. Supposedly, Egyptians have been brewing hibiscus flowers since ancient times. Surely, millions of people over thousands of years can’t all be wrong, can they?
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