Wonjo (Hibiscus Juice)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the dried hibiscus flowers under cold water to remove any dust or impurities.

   Ca. 1 min.

2. 2

   In a large pot, combine the water, rinsed hibiscus flowers, fresh mint leaves, and sliced ginger.

   Ca. 1 min.

3. 3

   Bring the mixture to a boil over high heat, then immediately reduce the heat to low.

   Ca. 5 min.

4. 4

   Simmer gently for 10 minutes, allowing the flavors to meld and the hibiscus to release its color.

   Ca. 10 min.

   Kokkens note: Do not over-simmer, as it can make the juice bitter.

5. 5

   Remove the pot from the heat and stir in the sugar until it is fully dissolved.

   Ca. 2 min.

   Kokkens note: Adjust sugar to your preferred sweetness.

6. 6

   If using, add the orange blossom water now.

7. 7

   Let the mixture cool completely to room temperature, which will take about 30-45 minutes.

   Ca. 45 min.

8. 8

   Strain the liquid through a fine-mesh sieve into a clean pitcher or bottle, pressing on the solids to extract all the juice.

   Ca. 5 min.

   Kokkens note: You can line the sieve with cheesecloth for an even clearer juice.

9. 9

   Discard the spent hibiscus flowers, mint, and ginger.

10. 10

    Chill the wonjo in the refrigerator for at least 1 hour before serving.

    Ca. 1 t.

    Kokkens note: Serve over ice with a fresh mint sprig or a slice of lime.