Agua de Jamaica (Jamaican-style Iced Hibiscus Tea)
Agua de Jamaica (Jamaican-style Iced Hibiscus Tea) is a traditional Mexican recipe for a classic drink made from a sweetened infusion of red hibiscus flowers and spices in boiling water. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Jamaican-style Iced Hibiscus Tea (Agua de Jamaica).
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agua de jamaica in a tall glass garnished with a slice of lime
Aguas frescas (English: cool waters, lit. 'fresh waters') or frescos or aguas, are light non-alcoholic beverages made from one or more fruits, cereals, flowers, or seeds blended with sugar and water. The drinks are ladled from the jars into glasses. They are popular in many Latin American countries, as well as parts of the United States such as the Southwest and heavy-Latino population cities, such as Los Angeles. Some of the more common varieties include tamarindo, jamaica (as in this recipe), and horchata.
Ingredients:
2l water, divided
100–200g sugar (depending on your desired level of sweetness)
45g dried red hibiscus flowers
1/2 cinnamon stick (optional)
A few thin slices of ginger (optional)
Allspice berries (optional)
Lime juice (optional)
Orange or lime slices, to garnish
Method:
Combine the water in a saucepan with the sugar and your preferred spices. Heat gently, stirring, until the sugar has dissolved then bring just to a boil.
Take off the heat and stir in the hibiscus flowers then cover and set aside to infuse for 30 minutes.
Strain through a sieve into a pitcher (you can pick out and dry the flowers in a low oven to make a second, less strong, hibiscus drink or dry, chop and add to beef stews).
Transfer the pitcher to the refrigerator and chill over night.
For more of a punch you can mix in some lime juice. Serve in tall glasses over ice, garnished with orange or lime slices.
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