Drinks
This red spiced sweet drink is traditionally served to guests after a birth. It is simmered with cloves and cinnamon. Its traditional color comes from red sugar cubes known as “postpartum sugar”; dried hibiscus flowers can provide a similar color at home. Simmer the spices in water and add the sugar at the end to keep the drink clear.
Put the water, cloves, and cinnamon stick in a pot and bring to a boil. Reduce the heat and simmer for 20 minutes. The water will absorb the spices’ aroma and turn pale amber.
Add the hibiscus, turn off the heat, and cover the pot. Do not boil the hibiscus, or the drink will turn cloudy and taste more tart.
Pour the drink through a cheesecloth-lined strainer to remove the spices and flowers. While it is hot, stir in the sugar and lemon juice until the sugar dissolves completely; the lemon brightens the color.
Pour the drink into bottles. To serve it warm, reheat it. To serve it cold, chill it in the refrigerator and pour it over ice.
Sugar should be about 15% of the water’s weight, keeping the drink sweet but light rather than syrupy. Store it in a sealed bottle in the refrigerator for up to 4 days; do not leave it at room temperature. Serve warm or chilled over ice.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.