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Nam krachiap (roselle drink)
น้ำกระเจี๊ยบ · tart ruby infusion of dried roselle calyces
In the dry hot season Thai markets from Isan to Bangkok sell bags of this ruby drink tied with a straw, made from the dried calyces of the roselle plant grown in the northeast. It tastes like cranberry with a floral edge, sharply tart and only lightly sweet, with a pinch of salt to lift it. Drink it very cold; it keeps for days in the fridge. Chef's tip: the mistake is boiling the roselle for a long time, which turns it bitter and dull; simmer briefly and then let it steep off the heat.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ⅜ oz dried roselledried hibiscus sabdariffa calyces, rinsed
- 6 ¼ cups water
- 5 ½ oz sugarto taste
- 1 pinch salt
- 1 pandan leaf (optional)
- 14 oz ice cubes
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Method
0/4 doneStep 1: Bring 6 ¼ cups water to the boil with 1 ⅜ oz dried roselle over a high heat, then simmer gently for 5 minutes, until the water is deep red. Add 1 pandan leaf if using.
8 minStep 2: Turn off the heat and leave to steep for 5 minutes, then strain.
5 minStep 4: Cool and chill, then serve over 14 oz ice cubes. Keep in the fridge for up to 4 days.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 0 g
- Carbs
- 26 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nam krachiap (roselle drink) take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
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