Agua de Jamaica
The Quirky Foodster Team
Ingredients
- Dried hibiscus flowers (jamaica) — 1.5 cups (60 g / 2 oz)
- Water, divided — 8 cups (1.9 litres / 64 fl oz)
- Sugar, or to taste — 3/4 cup (150 g / 5 oz)
Method
- Bring 4 cups of water to a boil in a saucepan.
- Add the dried hibiscus flowers, remove from heat, and let steep for 15–20 minutes.
- Strain the liquid through a fine sieve into a jug, pressing to extract all the colour and flavour; discard the flowers.
- Stir in the sugar while the liquid is still warm, until fully dissolved.
- Add the remaining 4 cups of water, adjusting sweetness and dilution to taste.
- Chill well before serving over ice.
Introduction: A vibrant, tart-sweet drink brewed from dried hibiscus flowers, one of the most popular aguas frescas sold across Mexico.
Cultural Background: Hibiscus, known in Mexico as jamaica, was brought from West Africa during the colonial period and has since become fully embraced into Mexican drink culture, its deep red colour and tangy flavour a common sight in glass dispensers at taquerias and markets.
Tips: Steep the hibiscus a little longer for a stronger flavour and deeper colour, or shorter for a milder brew. Taste before diluting fully, as hibiscus strength can vary between batches.
Variations: Add a few slices of fresh ginger while steeping for a spiced version. Mix with a little lime juice for extra tartness.
Storage: Store in a sealed container in the refrigerator for up to 5 days.
Reheating: This drink is served cold and is not reheated.
Nutrition: Per serving (approx.): 70 kcal, 0 g protein, 0 g fat, 18 g carbohydrate.
FAQs:
Q: Where can I find dried hibiscus flowers?
A: Latin American, Middle Eastern and African grocers
Q: Is agua de jamaica caffeinated?
A: No, it’s naturally caffeine-free, made purely from hibiscus
- Dried hibiscus flowers (jamaica) — 1.5 cups (60 g / 2 oz)
- Water, divided — 8 cups (1.9 litres / 64 fl oz)
- Sugar, or to taste — 3/4 cup (150 g / 5 oz)
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