Chicha de saril

Ingredients

Hibiscus

• 150 gdried saril, roselle calyces
• 2 litreswater

Spices

• 5cm fresh ginger, sliced
• 3cinnamon sticks
• 8whole cloves
• 1star anise, optional
• the peel of 1 orange

To sweeten

• 300 gsugar, or to taste
• a pinch of salt

Sometimes added

• a splash of rum, for adults
• a squeeze of lime
• allspice berries

To serve

• plenty of ice
• orange slices
• tall glasses

Directions

1. Rinse the dried calyces in cold water. Pick out any stems, seeds or grit. Drain them thoroughly afterwards. Put the water into a large pot. Add the ginger, cinnamon and cloves.
2. Add the star anise and orange peel. Bring the whole pot to a boil. Let the spices boil for five minutes. Add the rinsed calyces to the boiling water.
3. Take the pot off the heat immediately. Do not boil the hibiscus itself. Cover the pot and let it stand. Steeping it takes at least an hour. Taste it as it steeps to judge. Pour it all through a fine sieve.
4. Press the calyces gently against the mesh. Do not press down on them hard.
5. Discard the spent calyces and spices. Add the sugar to the warm liquid. Stir until it dissolves completely. Add the pinch of salt as well.
6. Taste it and adjust the sugar. It should be sweet and clearly tart together. Let it cool to room temperature first. Then refrigerate it for at least four hours.
7. Fill tall glasses with plenty of ice. Pour the chicha over all the ice. Add a slice of orange to each glass. It keeps a week in the refrigerator.

Technique

• Saril is roselle, Hibiscus sabdariffa, brought to the Americas from Africa, and the part used is the fleshy calyx rather than the petal.
• Hibiscus has a documented blood-pressure-lowering effect and can add to the effect of blood pressure medication, so regular drinking deserves a word with a doctor.
• The same plant is drunk as sorrel in Jamaica, bissap in Senegal, zobo in Nigeria, agua de jamaica in Mexico and karkade in Egypt.

Substitutions

• Dried hibiscus sold for tea is the same thing and works identically.
• Honey can replace the sugar, added once the liquid has cooled.

Variations

• A splash of rum turns it into a Christmas punch for adults.
• Some households add allspice or a squeeze of lime.
• The strained calyces are stewed with sugar into a jam in some kitchens.

History

Made from dried roselle calyces, a plant brought from Africa; Panamanians brew it for the December holidays across the country.

Frequently asked questions

What is Chicha de saril?

Chicha de saril is a drink from Panama: deep red hibiscus drink spiced with ginger and cloves at Christmas. Made from dried roselle calyces, a plant brought from Africa; Panamanians brew it for the December holidays across the country.

How long does Chicha de saril take to make?

Chicha de saril takes 10 minutes plus steeping of preparation and 20 minutes of cooking. The recipe makes about 2 litres. It is rated easy to make.

What can I substitute in Chicha de saril?

Yes, within limits. Dried hibiscus sold for tea is the same thing and works identically. Honey can replace the sugar, added once the liquid has cooled.

What is the most important thing to get right in Chicha de saril?

Add the star anise and orange peel. Bring the whole pot to a boil. Let the spices boil for five minutes. Add the rinsed calyces to the boiling water.