Nam Krajiap

1. 1

   Prepare the flowers

   Rinse the dried hibiscus flowers under cool water to eliminate any impurities or dust.

2. 2

   Boil and steep

   In a pot, combine the rinsed flowers and water. Bring to a gentle boil over medium-high heat.

3. 3

   Add sugar and simmer

   Add the sugar and stir until completely dissolved. Reduce the heat to low and let simmer for approximately 30 minutes. The flowers should become larger and softer as they steep.

4. 4

   Strain the mixture

   Using a fine-mesh tea strainer or cheesecloth, strain out the hibiscus flowers. The flowers can be discarded, eaten (they're edible!), or kept for garnish.

5. 5

   Cool and chill

   Allow the hibiscus tea to cool to room temperature, then transfer to the refrigerator to chill thoroughly (at least 2 hours for best results).

6. 6

   Serve

   Pour the chilled drink over glasses filled with ice cubes. Garnish with fresh mint leaves if desired. Serve immediately.

• •The longer you simmer the flowers, the more intense the flavor and color will be. Some recipes simmer for up to 45 minutes.
• •You can adjust the sweetness by adding more or less sugar according to your preference. Thai-style tends to be fairly sweet.
• •For extra flavor, some Thai recipes add 1-2 pandan leaves during the simmering process.
• •A small pinch of salt can help balance the flavors and enhance the sweetness.
• •The steeped flowers are edible and contain fiber - you can snack on them or use them as a colorful garnish.
• •Dried roselle flowers can be found in Hispanic groceries (labeled as 'flor de Jamaica'), Asian markets, or online.
• •This drink should be refrigerated within a few hours of making and will keep for several days in the refrigerator.

• •
  som-tam
• •
  pad-thai
• •
  gai-yang
• •
  larb
• •
  khao-pad
• •
  tom-yum-goong
• •
  pad-krapow-gai

Nam krajiap (น้ำกระเจี๊ยบ) is a traditional Thai herbal beverage that has been enjoyed for generations throughout Thailand. Made from the calyces of the roselle plant (Hibiscus sabdariffa), this drink is part of Thailand's rich tradition of herbal beverages that serve both refreshment and medicinal purposes. The roselle plant is believed to have originated in Africa but has been cultivated in Southeast Asia for centuries. In Thailand, it's commonly grown in home gardens and small farms, with the flowers harvested and dried for year-round use. The drink is particularly popular during hot weather and is often served at temples, festivals, and family gatherings. Beyond Thailand, similar hibiscus drinks are enjoyed worldwide - known as 'agua de Jamaica' in Mexico, 'Zobo' in Nigeria, and 'karkade' in Egypt, demonstrating the universal appeal of this vibrant, healthful beverage.

An authentic Thai nam krajiap is characterized by several key elements: First, it uses dried roselle flowers (not other types of hibiscus), which produce the distinctive ruby-red color and tart flavor. The drink should be fairly sweet by Thai standards, though not overwhelmingly so - the balance between tartness and sweetness is important. Traditional preparation involves a long, gentle simmer (20-30 minutes) rather than just steeping, which extracts maximum flavor and color from the flowers. Many Thai families add pandan leaves during cooking for additional aroma, though this is optional. The drink should be served very cold over ice. Some Thais also add a pinch of salt, which is a common technique in Thai beverages to enhance flavors. Unlike some Western versions that may add additional fruit juices or flavorings, authentic Thai nam krajiap keeps the ingredients simple - just flowers, water, and sugar - allowing the natural roselle flavor to shine. The health benefits are also an important aspect of its authenticity, as Thai herbal drinks traditionally serve both refreshment and wellness purposes.