Refreshing and Nutritious: The Rise of Hibiscus Juice in Summer

As the mercury rises during the scorching summer days, people seek refreshing beverages that not only cool them down but also provide a nutritious boost with essential vitamins and minerals. While watermelon, mango, and classic lemon juices are perennial favorites during this season, a new contender has emerged: hibiscus squash.

Crafted from fresh hibiscus flowers, hibiscus squash has quickly gained popularity as a trendy summer drink. Its vibrant color and tangy flavor offer a unique twist to the array of tantalizing beverage options available.

Preparing hibiscus juice is delightfully simple. Just soak two or three hibiscus flowers in a glass of water until the liquid takes on the vivid hue of the petals. Add ice cubes and soaked poppy seeds for texture, and sweeten with sugar or honey to taste. This homemade hibiscus juice not only refreshes but also offers a burst of flavor and nutrients.

For those looking to elevate their hibiscus juice experience, Rajini Narendran has expertly crafted a delightful variation called hibiscus-ramacham-mosambi juice. Here’s how to make it:


5 hibiscus flowers

1 mosambi (sweet lime)

2 vetiver roots (ramacham)

1 tsp honey

2 glasses water

1 tsp black poppy seeds (kaskas)


Boil a glass of water with vetiver roots.

Once boiled, remove from heat and add hibiscus petals.

Cover and let steep for five minutes.

Strain the infused water and allow it to cool.

Meanwhile, soak poppy seeds in two tablespoons of water.

Combine the hibiscus water, vetiver water, mosambi juice, and sugar or honey to taste.

Stir thoroughly to blend all ingredients.

Pour into serving glasses filled with ice cubes.

Enjoy the delicious and rejuvenating hibiscus-ramacham-mosambi juice.

With its refreshing taste and health benefits, hibiscus juice is sure to become a favorite summer beverage for many.

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