For its healing properties of this drink has no equal.
It strengthens the capillaries, contributes to lowering the blood pressure, decreases cholesterol, has an antibacterial effect, a positive effect on the the functional state of the liver and pancreas, antiallergic activity has, has a protective effect against the toxic effects of alcohol.
The drink is recommended for people of any age, because it quenches thirst, it regulates appetite and improves digestion.
It is noted that the drink is served cold lowers and raises the pressure in the hot.
The main "actors" in its composition - fruit acids, essential amino acids, trace elements, vitamins, including vitamin C.
Contained in the hibiscus quercetin improves vision, reduces eye fatigue, helps to cleanse the body, bringing unnecessary metabolic products.
Karkade helps in the development of bile, the liver increases protection from adverse effects, improves metabolism.
Hibiscus threw a pinch into a saucepan and boil? And the taste and aroma of ruin!
Hibiscus can not be subjected to prolonged boiling, but it is better not to boil at all.
If the purpose of exclusively gastronomic - boil, but for the sake of better medicinal properties limit the brewing.
In order to get a more intense drink, take plenty of "Welding" and longer insist it under the lid closed (10-15 minutes). Standard number - 1 hr. l. Hibiscus on the 1 st. water.
If tap water, then after the kettle has boiled, wait a little bit, and then zaley flowers almost boiling water.
Hibiscus utensils for better use of glass, porcelain or ceramic, but in any case not the metal - and the drink will lose flavor and color.
Remember that properly brewed beverage color will always be clean, red, with a bright ruby color.
Drinking hibiscus tea can be in every one.
On a rainy cloudy day - hot and sugar.
But in the heat of summer it is good to drink with ice, as a cocktail, leaving a slice of lemon or other fruit and sipping through a straw.
Bon Appetit!
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