This Pitta-pacifying recipe was taken from ‘The Ayurveda Kitchen’ by Liese van Dam, a beautiful Ayurvedic cookbook filled with treats for every season. Interested in learning more about Ayurveda and how you can use food and drinks to balance your body, mind, and soul? See Liese’s upcoming Ayurvedic Nutrition Course for more wisdom.
Hibiscus flowers are strongly pitta-reducing due to their astringent taste. Lemonade made from hibiscus is a wonderful cooling refreshment in hot weather. The addition of ginger will help boost Agni in a gentle manner without increasing pitta.
Ingredients for 8 glasses:
800 ml water
20 g dried hibiscus flowers
60 g sucanat
2-3 slices of fresh ginger
600 ml water – boiled and cooled down
1 lime – in slices
Take a large pan and boil the 800 ml water. Add the hibiscus, ginger and sucanat once the water boils, stir a few times and then turn the stove off. Let the infusion steep for 10 minutes. Strain the mixture through a fine sieve. This is the moment to be very careful; hibiscus has the potential to stain anything it comes in contact with like your kitchen and clothes.
Now add the rest of the water. Taste and add some more water or sucanat to taste. Cool the lemonade completely. Serve cool (however not cold from the fridge or with ice cubes) with a slice of lime.