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Hibiscus Tea (Egypt)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4465
Energy (kCal)33.688
Carbohydrates (g)8.8613
Total fats (g)0.3016
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Briefly rinse the dried flowers in cool water. | 2. In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes. | 3. Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.). | 4. Stir in the sugar. | 5. Add any other flavorings (if desired). | 6. Add ice and chill completely. | 7. May be served over ice as well. | 8. Note: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails. | 9. Also called l'Oseille de Guinée, Guinea Sorrel, and Karkadé. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hibiscus flower red 2 -3 cups called - - - -
    cold water 2 quarts - - - -
    sugar 1 -2 cup 0.0 0.0 0.0 0.0
    mint 1 sprig - - - -
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    gingerroot 1/2 teaspoon grated 0.8 0.1777 0.0182 0.0075
    orange flower water 1 teaspoon - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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