Agua de Jamaica: Hibiscus Water Recipe
Agua de Jamaica, or Hibiscus Water, is a traditional Mexican beverage known for its vibrant red color, tart flavor, and refreshing qualities. Made from dried hibiscus flowers, it's a popular drink throughout Latin America, often served chilled over ice.
Ingredients
- 2 c dried hibiscus flowers
- 8 c water divided
- 1/2 c granulated sugar or to taste
Instructions
- Rinse the dried hibiscus flowers under cold water to remove any dust or impurities.
- In a large pot, combine 4 cups of water and the rinsed hibiscus flowers. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 5-10 minutes. You will notice the water turn a deep, vibrant red color.
- Remove the pot from the heat and let the mixture steep for at least 30 minutes, or until it cools down completely. For a more intense flavor, you can let it steep longer.
- Strain the hibiscus concentrate through a fine-mesh sieve into a large pitcher or jug, pressing down on the solids with a spoon to extract all the liquid. Discard the spent hibiscus flowers.
- Add the remaining 4 cups of cold water to the pitcher with the concentrate.
- Stir in the granulated sugar until it is completely dissolved. Taste and adjust the sweetness and tartness as desired.
- Chill the Agua de Jamaica thoroughly in the refrigerator before serving. Serve over ice, optionally garnished with lime wedges or fresh mint leaves.
Notes
Remember to adjust the sweetener to your taste; some prefer it less sweet, others more so. For a lighter flavor, you can use slightly less hibiscus. Garnish with slices of lime, orange, or fresh mint for an extra touch of freshness. Always consult a doctor before consuming hibiscus tea if you have low or high blood pressure, or if you are pregnant.