Mexican
Agua de Jamaica
Dried flor de Jamaica steeped into a ruby concentrate, lightly sweetened and diluted for a vivid Mexican agua fresca with cranberry-like tartness.
8 servings · 5 minutes prep · 8 minutes cook
Ingredients
Hibiscus Concentrate
- 2 ounces dried flor de Jamaica
- 8 cups water, divided
- 3/4 cup granulated sugar
To Serve
- 4 cups ice cubes
- 8 lime wedges, optional
Directions
Open the Hibiscus
- Bring 4 cups of the water to a boil. Stir in the dried hibiscus, lower to a gentle simmer for 3 minutes, then remove from the heat, cover, and steep for 20 minutes.
Strain and Balance
- Strain through a fine-mesh sieve without pressing the spent calyces aggressively. While warm, whisk in the granulated sugar until dissolved, then add the remaining 4 cups water.
Chill and Pour
- Cool briefly, cover, and refrigerate until fully cold, at least 1 hour. Taste and add up to 1 cup more cold water only if the particular flowers are unusually tannic. Pour over the ice cubes and offer the lime wedges separately.
