Roselle Mint Juice

so its well known as hibiscus juice, but for some reason i like the Italian name more, its more dramatic and represents the color and taste of this juice.

i added a twist as most you know i’m addicted to lemon and mint so i was like why NOT ? yes lemon and mint worked fine with my Roselle too.

add lots of ice and enjoy the freshness




1 cup hibiscus flowers ( roselle )

5 Tbsp. sugar

1.5 litre boiling water

1 lemon sliced

1 cup of fresh mint



In a deep bowl put all the Roselle, sugar and pour the hot boiling water over them, stir well and leave for overnight.

The next day, add mint and lemon slices in a big glass jug then strain the Roselle juice in it, refrigerate for 3 hours, add as much ice as you like when serving.


الطريقة :

في صحن غريق نحطوا أوراق الكركديه و معاه السكر و نصبوا عليه الماء الساخن، يترك ليلة كاملة .

ثاني يوم، في مالقي زجاج نحطوا شرائح الليمون مع النعناع و نصفا عصير الكركديه عليه، ينحطوا في الثلاجة لمدة3 ساعات و يتقدم مع الثلج .



1 كوب كركديه

5 م.ك سكر

1.5 لتر ماء يغلي

1 ليمون على شكل شرائح

1 كوب نعناع طازج


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