Naturally tart, perfectly sweet, and refreshingly chilled, this Thai version of hibiscus juice is just what you need to cool off on a hot, summer day!
Thailand specializes in cool, refreshing drinks. Whether they're drunk to quench your thirst on a hot day or to quell the burn from a spicy meal, these chilled beverages hit the spot.
Hibiscus juice or hibiscus tea, known as Nam Krachiap (น้ำกระเจี๊ยบ) in Thai, is one of these many refreshing drinks. Like chrysanthemum tea and butterfly pea tea, this herbal drink is made by steeping flowers and sugar in hot water, then chilling and serving over ice. The result is a beautiful ruby red drink that's naturally tart, slightly sweet, and so incredibly refreshing.
Hibiscus Flowers
The hibiscus flowers used to make this drink come from the Hibiscus sabdariffa plant. This plant is also known as Roselle in English, and is called Krachiap (กระเจี๊ยบ) in Thai. It is native to Africa, but was introduced to Asia in the 16th and 17th centuries, where it quickly became established.
Although they are commonly known as hibiscus flowers, the part of the plant that's used in making this beverage is actually the calyx. The calyx is a leaf-like part of the plant that protects the bud. It is a dark red due to the presence of anthocyanins, and also contains many phytochemicals and antioxidants. When steeped in water, it produces a beautiful red drink that is naturally slightly sour, with a taste reminiscent of cranberry juice.
Ingredients
- Dried Hibiscus Flowers: Dried hibiscus flowers can be found at groceries catering to the Mexican or Southeast Asian populations, as well as online. They should be rinsed briefly before being steeped in water to remove any impurities.
- Water: Hot water is used to steep the dried hibiscus flowers.
- Sugar: Like other refreshing Thai beverages, this hibiscus juice is served fairly sweet. Plain granulated sugar works best. It should be added while the water is hot so that it can dissolve easily.
- Ice: Once the hibiscus juice is chilled, it is poured over a glass of ice. Crushed ice or ice cubes both work.
- Mint (optional): You can garnish your drink with mint for a pop of color, if you like.
Instructions
This Thai version of hibiscus juice is very easy to make. Simply follow these steps:
- Rinse the hibiscus flowers to remove any impurities.
- Then add the flowers to a pot with water and sugar. Turn on the heat and allow to simmer for 15-20 minutes.
- Strain the flowers out of the juice. Let the beverage cool to room temperature and then put it in the refrigerator to chill.
- Pour the chilled hibiscus juice over a glassful of ice and enjoy!
Serving Suggestions
Hibiscus juice is the perfect drink for hot, summer days. It's sweet and sour and just so refreshing. It also pairs particularly well with spicy Thai dishes like this Green Curry with chicken and eggplant, Som Tum Thai salad, and Tom Yum Gai soup.
Storage
Because this Hibiscus Juice is made with natural plant material, it should be refrigerated within a few hours of making it. The drink will keep for several days in the refrigerator.
This Thai version of hibiscus tea is a great way to quench your thirst. It's got a wonderful sweet and sour flavor that will make your lips pucker slightly, while keeping you cool and refreshed. Enjoy a glass on a hot summer day or with a spicy Thai meal!
Recipe
Hibiscus Drink | Nam Krachiap | น้ำกระเจี๊ยบ
Equipment
Ingredients
- 4 cups water
- ½ cup dried hibiscus flowers
- ½ cup sugar
- ice cubes
Instructions
- Rinse the dried hibiscus flowers to remove any impurities.
- Add the rinsed flowers, water, and sugar to a pot. Bring to a gentle boil, then reduce the heat and let simmer for approximately 15-20 minutes. Stir occasionally to ensure the sugar dissolves fully.
- Strain the flowers using a tea strainer. Allow the hibiscus drink to cool to room temperature, then chill in the refrigerator until it's cold.
- Pour the chilled drink over a glassful of ice. Garnish with mint if you like. Enjoy!
Kitchen Butterfly
I love it too and your photos do it justice! And I feel you on discovering summer recipes when fall's kicked in!
I coincidentally made a huge batch for a baby shower yesterday. In Nigeria, we call it Zobo. Sometimes we add some lemon grass or fresh pineapple peels/fruit when its cooking, even orange juice! I can see that a lot of tropical recipes are common in many parts of Asia and the Carribean.
Cath
Oh, what a delight to look at and seemingly , as you described, really delicious. I'll try this soon. As soon as I gather enough hibiscus flowers from my garden and dry them. Good thing I live in an almost always summer country.